Since 2014
TEXTURE ANALYSIS OF EXTRUDED APPLE POMACE - WHEAT SEMOLINA BLENDS
New Knowledge Journal of Science
View Archive Info| Field | Value | |
| Title |
TEXTURE ANALYSIS OF EXTRUDED APPLE POMACE - WHEAT SEMOLINA BLENDS
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| Creator |
Bakalov, Ivan; Food research and development institute ‐ Plovdiv
Petrova, Todorka; Food research and development institute ‐ Plovdiv Ruskova, Milena; Food research and development institute ‐ Plovdiv Zsivanovits, Gabor; Food research and development institute ‐ Plovdiv Penov, Nikolay; Food research and development institute ‐ Plovdiv |
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| Description |
Apple pomace - wheat semolina blends were extruded in a laboratory single screw extruder (Brabender 20 DN, Germany). Effects apple pomace content, moisture content, screw speed, and temperature of final cooking zone on texture of extrudates were studied applying response surface methodology. The texture characteristics of the extrudates were measured using a TA.XT Plus Texture Analyser, Stable Micro Systems. Key words: extrusion, apple pomace, texture analysis
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| Publisher |
New knowledge Journal of science
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| Contributor |
—
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| Date |
2016-05-18
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| Type |
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion — |
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| Format |
application/pdf
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| Identifier |
http://science.uard.bg/index.php/newknowledge/article/view/114
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| Source |
New knowledge Journal of science; Vol 5, No 1 (2016): New knowledge Journal of Science
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| Language |
eng
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| Relation |
http://science.uard.bg/index.php/newknowledge/article/view/114/106
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| Rights |
Copyright (c) 2016 New knowledge Journal of science
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