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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.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Addition of three dietary fibers in an extruded whey and cornstarch expanded snack food./
作者:	Wood, Alisha M.
面頁冊數:	95 p.
附註:	Adviser: Marie Walsh.
Contained By:	Masters Abstracts International45-04.
標題:	Agriculture, Food Science and Technology. -
電子資源:	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.
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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.
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650 4 $a Health Sciences, Nutrition. $3 1017801
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