Physicochemical properties of extrudate-based flakes from whole banana flour and rice flour blends

Autor: Ronel Joel Bazán-Colque, Fiorella Ivette Ruiz-Barreto, Jhony Willian Vargas-Solórzano, Arturo Meléndez-Arévalo, José Luis Ramírez Ascheri

Publikováno v: Brazilian Journal of Food Technology, Vol 26 (2023)

Abstract This study aimed to understand how adding whole-banana flour (WBF) affected the physicochemical properties of extrudates intended for the development of breakfast flakes. The parameters: WBF addition (50% to 70%, dry basis), feed moisture (2

Externí odkaz: https://doaj.org/article/59f7531f833945678edec57f4ee8573c

Influence of temperature and concentration of soluble solids on the rheological behavior of cocona pulp

Autor: Caleb Leandro Laguna, José Daniel Díaz Shuña, Sussy Reátegui Paredes, Ronel Joel Bazán-Colque

Publikováno v: Revista de Investigaciones Altoandinas, Volume: 24, Issue: 4, Pages: 227-235, Published: 01 NOV 2022

Resumen La cocona es una deliciosa fruta que crece en la Amazonía peruana ubicada al este de los Andes. El estudio de las propiedades físicas de la pulpa, incluyendo su reología, es necesario para optimizar las diferentes etapas y procesos para su

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74b32dc839303587c76f0f0f00f6c22d
http://www.scielo.org.pe/scielo.php?script=sci_arttext&pid=S2313-29572022000400227&lng=en&tlng=en

Impact on technological properties, sensory acceptance, bioactive compounds, and nutritional quality of blend pinto beans and red rice for novel cookies

Autor: Camila Soares de Magalhães, Gleicyane de Almeida Marques, Ronel Joel Bazán-Colque, Erica Aguiar Moraes, Erika Madeira Moreira da Silva, José Luis Ramirez Ascheri

The objective of this work was to understand how the addition of pinto beans flour (PBF) affected the technological properties, sensory acceptance, bioactive compounds, and nutritional quality of gluten-free cookies. The factors of (PBF) addition (25

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::be3fedaa7d7b2af77d8878cd90207256
https://doi.org/10.21203/rs.3.rs-1754480/v1

Impact on antioxidant activity of including grape peel flour in a novel sorghum-based extruded food

Autor: Laís Martins FONTOURA, José Luis Ramírez ASCHERI, Ronel Joel BAZÁN-COLQUE

Publikováno v: Food Science and Technology, Volume: 42, Article number: e35121, Published: 14 MAR 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The aim of this study was to evaluate the effect of combining grape (Vitis vinifera L.) peel flour (GPF) and the colored sorghum BR305 (brown) flour (CSF) by extrusion and the consequent impact on antioxidants in the final product. The physical prope

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aefc6b3b42e2613180dc48440201a71c
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100948&lng=en&tlng=en

Produção e caracterização físico-química de flocos por extrusão à base de arroz e farinha integral de banana

Autor: BAZÁN COLQUE, R. J.

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

Made available in DSpace on 2020-05-12T04:38:56Z (GMT). No. of bitstreams: 1 Dissertao-de-flocos-por-extruso-v4.pdf: 2037725 bytes, checksum: 744179cde528f7c0a87360bcfb66ccda (MD5) Previous issue date: 2020 Dissertação (Mestrado em Ciência e Tecno

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::10740077d443599498af4c22d36f2339
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1121525