Suknark et al., 1997 - Google Patents
Physical properties of directly expanded extrudates formulated from partially defatted peanut flour and different types of starchSuknark et al., 1997
- Document ID
- 5544123175554669031
- Author
- Suknark K
- Phillips R
- Chinnan M
- Publication year
- Publication venue
- Food Research International
External Links
Snippet
Blends of tapioca, corn, Cereal Crisp® or Crisp Film® starch and partially defatted (10% fat) peanut flour (PDPF) with starch-to-PDPF at different ratios were extruded at 18, 20, and 22% moisture content [wet basis (wb)] to form directly puffed products. The extrudates were …
- 229920002472 Starch 0 title abstract description 81
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
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