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Addition of three dietary fibers in ...

Wood, Alisha M.

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Addition of three dietary fibers in an extruded whey and cornstarch expanded snack food.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Addition of three dietary fibers in an extruded whey and cornstarch expanded snack food./
Author:	Wood, Alisha M.
Description:	95 p.
Notes:	Adviser: Marie Walsh.
Contained By:	Masters Abstracts International45-04.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1441180

Addition of three dietary fibers in an extruded whey and cornstarch expanded snack food.
Wood, Alisha M.

Addition of three dietary fibers in an extruded whey and cornstarch expanded snack food. - 95 p.

Adviser: Marie Walsh.

Thesis (M.S.)--Utah State University, 2006.

A snack food containing whey protein, normal cornstarch, and pregelatinized waxy cornstarch was extruded in with three dietary fiber types (powdered cellulose, wheat fiber, and oat fiber). The fibers replaced the normal cornstarch at 30, 60, and 80% yielding extrudates with three fiber levels (18, 36, and 48%). Extrudate characteristics were evaluated on physical (expansion ratio, air cell size, density, and breaking force), chemical (moisture content, water absorption index, water solubility index, water and total soluble protein, and water soluble carbohydrate), and dependent extrusion parameters (pressure, motor torque, barrel and die temperature of the mix, barrel and die temperatures, residence time, and product flow rate). The physical and chemical characteristics of the extrudates were affected by fiber type and fiber level interaction while the dependent parameters were influenced by the fiber level in the extrudates. The possibility exists to incorporate fiber into an extruded snack food.Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Addition of three dietary fibers in an extruded whey and cornstarch expanded snack food.
LDR:01840nam 2200265 a 45 001 964176
005 20110901
008 110901s2006 eng d
035 $a (UMI)AAI1441180
035 $a AAI1441180
040 $a UMI $c UMI
100 1 $a Wood, Alisha M. $3 1287245
245 1 0 $a Addition of three dietary fibers in an extruded whey and cornstarch expanded snack food.
300 $a 95 p.
500 $a Adviser: Marie Walsh.
500 $a Source: Masters Abstracts International, Volume: 45-04, page: 1836.
502 $a Thesis (M.S.)--Utah State University, 2006.
520 $a A snack food containing whey protein, normal cornstarch, and pregelatinized waxy cornstarch was extruded in with three dietary fiber types (powdered cellulose, wheat fiber, and oat fiber). The fibers replaced the normal cornstarch at 30, 60, and 80% yielding extrudates with three fiber levels (18, 36, and 48%). Extrudate characteristics were evaluated on physical (expansion ratio, air cell size, density, and breaking force), chemical (moisture content, water absorption index, water solubility index, water and total soluble protein, and water soluble carbohydrate), and dependent extrusion parameters (pressure, motor torque, barrel and die temperature of the mix, barrel and die temperatures, residence time, and product flow rate). The physical and chemical characteristics of the extrudates were affected by fiber type and fiber level interaction while the dependent parameters were influenced by the fiber level in the extrudates. The possibility exists to incorporate fiber into an extruded snack food.
590 $a School code: 0241.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Health Sciences, Nutrition. $3 1017801
690 $a 0359
690 $a 0570
710 2 0 $a Utah State University. $3 960049
773 0 $t Masters Abstracts International $g 45-04.
790 $a 0241
790 1 0 $a Walsh, Marie, $e advisor
791 $a M.S.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1441180