| Autor: |
LIKIMANI, T. A., SOFOS, J. N., MAGA, J. A., HARPER, J. M. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Jan1991, Vol. 56 Issue 1, p99-105, 7p |
| Abstrakt: |
BSTRACT A fractional factorial experiment of a 34 second order orthogonal design was used to study properties of extrusion processed corn/soybean (70/30%, w/w) mixtures in presence of thermostable α-amylase. The viscosity of gruels made from extrudates of corn/soybean mixtures with no added α-amylase was more than 1000-fold higher than that of products extruded with added enzyme. Changes in viscosity and water solubility and absorption indices of slurries from extrudates made under different conditions, indicated enzymatic starch hydrolysis was increased in the extruder when a-amylase was included. The results should be useful in selecting extrusion conditions to yield low viscosity-high nutrient density gruels from extruded products. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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