Development of Extruded Snack Product Incorporating Carrot Paste: Carrot Mixed Extruded Snack Product Production - Softcover
Synopsis
Extruded snacks are a growing segment of the corn-based market. Extrusion-cooking technology is used in the food industry for the production of variety types of foodstuffs. Extrusion cooking is a short time, high temperature and high shear process. The extrusion process is carried out on devices known as extruders. Products undergo starch gelatinization, so the extrudates are already precooked and do not require additional cooking. Twin screw was used in the experiment. The flour is incorporated with weighed carrot paste as per the level mentioned by software. Both are mixed well and sieved. This mixture is then introduced to the feeder of extruder machine. The barrel temperature and feeder temperature were kept constant throughout process, while die temperature and screw speed were changed according to the mentioned treatment. The products were also evaluated for its physical as well as sensory characteristics. The result data were processed as per Response Surface Methodology (RSM) using Central Composite Rotatable Design (CCRD). Based on the experiment, the optimum treatment conditions were found to be, 113 °C die temperature, 267 rpm screw speed, and 13.5% carrot level.
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Development of Extruded Snack Product Incorporating Carrot Paste
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Scholars' Press Sep 2018, 2018
ISBN 10: 6202316497
ISBN 13: 9786202316491
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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Extruded snacks are a growing segment of the corn-based market. Extrusion-cooking technology is used in the food industry for the production of variety types of foodstuffs. Extrusion cooking is a short time, high temperature and high shear process. The extrusion process is carried out on devices known as extruders. Products undergo starch gelatinization, so the extrudates are already precooked and do not require additional cooking. Twin screw was used in the experiment. The flour is incorporated with weighed carrot paste as per the level mentioned by software. Both are mixed well and sieved. This mixture is then introduced to the feeder of extruder machine. The barrel temperature and feeder temperature were kept constant throughout process, while die temperature and screw speed were changed according to the mentioned treatment. The products were also evaluated for its physical as well as sensory characteristics. The result data were processed as per Response Surface Methodology (RSM) using Central Composite Rotatable Design (CCRD). Based on the experiment, the optimum treatment conditions were found to be, 113 °C die temperature, 267 rpm screw speed, and 13.5% carrot level. 156 pp. Englisch. Seller Inventory # 9786202316491
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Development of Extruded Snack Product Incorporating Carrot Paste
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Scholars\' Press, 2018
ISBN 10: 6202316497
ISBN 13: 9786202316491
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Kartoniert / Broschiert. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Davara P. R.Dr. P. R. Davara is working as Assistant Professor in the Dept. of Processing and Food Engg. at College of Agril. Engg. and Technology, JAU, Junagadh (Gujarat). He has published ten research papers in national journals, t. Seller Inventory # 500836002
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Development of Extruded Snack Product Incorporating Carrot Paste: Carrot Mixed Extruded Snack Product Production
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Development of Extruded Snack Product Incorporating Carrot Paste: Carrot Mixed Extruded Snack Product Production
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Development of Extruded Snack Product Incorporating Carrot Paste | Carrot Mixed Extruded Snack Product Production
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Taschenbuch. Condition: Neu. Development of Extruded Snack Product Incorporating Carrot Paste | Carrot Mixed Extruded Snack Product Production | P. R. Davara (u. a.) | Taschenbuch | 156 S. | Englisch | 2018 | Scholars' Press | EAN 9786202316491 | Verantwortliche Person für die EU: Scholars Press, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. Seller Inventory # 114695061
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Development of Extruded Snack Product Incorporating Carrot Paste: Carrot Mixed Extruded Snack Product Production
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Development of Extruded Snack Product Incorporating Carrot Paste
Published by
Scholars' Press Sep 2018, 2018
ISBN 10: 6202316497
ISBN 13: 9786202316491
New
Taschenbuch
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Extruded snacks are a growing segment of the corn-based market. Extrusion-cooking technology is used in the food industry for the production of variety types of foodstuffs. Extrusion cooking is a short time, high temperature and high shear process. The extrusion process is carried out on devices known as extruders. Products undergo starch gelatinization, so the extrudates are already precooked and do not require additional cooking. Twin screw was used in the experiment. The flour is incorporated with weighed carrot paste as per the level mentioned by software. Both are mixed well and sieved. This mixture is then introduced to the feeder of extruder machine. The barrel temperature and feeder temperature were kept constant throughout process, while die temperature and screw speed were changed according to the mentioned treatment. The products were also evaluated for its physical as well as sensory characteristics. The result data were processed as per Response Surface Methodology (RSM) using Central Composite Rotatable Design (CCRD). Based on the experiment, the optimum treatment conditions were found to be, 113 °C die temperature, 267 rpm screw speed, and 13.5% carrot level.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 156 pp. Englisch. Seller Inventory # 9786202316491
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Development of Extruded Snack Product Incorporating Carrot Paste : Carrot Mixed Extruded Snack Product Production
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Extruded snacks are a growing segment of the corn-based market. Extrusion-cooking technology is used in the food industry for the production of variety types of foodstuffs. Extrusion cooking is a short time, high temperature and high shear process. The extrusion process is carried out on devices known as extruders. Products undergo starch gelatinization, so the extrudates are already precooked and do not require additional cooking. Twin screw was used in the experiment. The flour is incorporated with weighed carrot paste as per the level mentioned by software. Both are mixed well and sieved. This mixture is then introduced to the feeder of extruder machine. The barrel temperature and feeder temperature were kept constant throughout process, while die temperature and screw speed were changed according to the mentioned treatment. The products were also evaluated for its physical as well as sensory characteristics. The result data were processed as per Response Surface Methodology (RSM) using Central Composite Rotatable Design (CCRD). Based on the experiment, the optimum treatment conditions were found to be, 113 °C die temperature, 267 rpm screw speed, and 13.5% carrot level. Seller Inventory # 9786202316491
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Development of Extruded Snack Product Incorporating Carrot Paste: Carrot Mixed Extruded Snack Product Production
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Paperback. Condition: Brand New. 156 pages. 8.66x5.91x0.36 inches. In Stock. Seller Inventory # zk6202316497
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