Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study-Reference-Cited by-同舟云学术

Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study

Published:2022-12-07 Issue:1-2 Volume:75 Page:2200158
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Neder‐Suárez David¹,Lardizábal‐Gutiérrez Daniel²,Meléndez‐Pizarro Carmen Oralia¹,Tabio‐García Danger¹,Zazueta‐Morales José de Jesús³,Rodríguez‐Roque María Janeth⁴,Hernández‐Ochoa León Raúl¹,Delgado‐Nieblas Carlos Iván³,Quintero‐Ramos Armando¹^ORCID

Affiliation:

1. Departamento de Investigación y Posgrado Facultad de Ciencias Químicas Universidad Autónoma de Chihuahua Circuito Universitario S/N Campus Universitario 2 Chihuahua 31125 México

2. Centro de Investigación en Materiales Avanzados S. C. Avenida Miguel de Cervantes 120 Complejo Industrial Chihuahua Chihuahua 31136 México

3. Programa de Posgrado en Ciencia y Tecnología de Alimentos Facultad de Ciencias Químico Biológicas Universidad Autónoma de Sinaloa Ciudad Universitaria Culiacán Sinaloa 80013 México

4. Facultad de Ciencias Agrotecnológicas Universidad Autónoma de Chihuahua Av. Universidad S/N Sede 1 Chihuahua 31310 México

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202200158

Reference41 articles.

1. Development of a third-generation snack with type 4 resistant sorghum starch: Physicochemical and sensorial properties

2. Effect of extrusion conditions on physicochemical characteristics and anthocyanin content of blue corn third-generation snacks

3. Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates

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