The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure

Article, Other literature type English OPEN
Md Nor, Norfezah; Carr, Alistair; Hardacre, Allan; Brennan, Charles S.;

Pumpkin products confer natural sweetness, desirable flavours and β-carotene, a vitamin A precursor when added as ingredients to extruded snacks. Therefore, a potential use for dried pumpkin flour is as an ingredient in ready-to-eat (RTE) snack foods. Growth in this mar... View more
  • References (7)

    1. Harper, J.M. Extrusion of Foods, Volume 1; CRC Press: Boca Raton, FL, USA, 1981; p. 2

    2. Rhee, K.S.; Kim, E.S.; Kim, B.K.; Jung, B.M.; Rhee, K.C. Extrusion of minced catfish with corn and deffated soy flours for snack foods. J. Food Proc. Preserv. 2004, 28, 288-301.

    3. Yang, S.-H.; Peng, J.; Lui, W.-B.; Lin, J. Effects of adlay species and rice flour ratio on the physicochemical properies and texture characteristic of adlay-based extrudates. J. Food Eng. 2008, 84, 489-494.

    4. Konopacka, D.; Seroczynska, A.; Korzeniewska, A.; Jesionkowska, K.; Niemirowicz-Szcytt, K.; Plocharski, W. Studies on the usefulness of cucurbita maxima for the production of ready-to-eat dried vegetable snacks with a high carotenoid content. Food Sci. Technol. 2010, 43, 302-309.

    5. Ptichkina, N.M.; Markina, O.A.; Rumyantseva, G.N. Pectin extraction from pumpkin with the aid of microbial enzymes. Food Hydrocoll. 2008, 22, 192-195.

    6. Jin, Z.; Hsieh, F.; Huff, H.E. Effects of soy fiber, salt, sugar and screw speed on physical properties and microstructure of corn meal extrudate. J. Cereal Sci. 1995, 22, 185-194.

    Cravalho, C.W.P.; Mitchell, J.R. Effect of sugar on the extrusion of the maize grits and wheat flour. Int. J. Food Sci. Technol. 2000, 35, 569-576.

  • Related Organizations (5)
  • Metrics
Share - Bookmark