Contatto
Come acquistare
Consegna
Guida all'acquisto
Inglese
81 b
Fino a 30 giorni per il reso
I clienti hanno acquistato anche
Microwave puffed cereal based pasta was developed from finger millet and sweet potato powder. The experiment was conducted to develop cold extrudate, microwave puffing to prepare pasta. The cold extrudate were obtained from finger millet flour and sweet potato powder in proportion of 55:45 and at moisture contents of 0.6035 kg/kg dm and steamed in kitchen pressure cooker for 15 min, kneading for 10-15 min in Dolly Mini P3 Pasta machine could yield cold extrudate in rectangular strip of 20 mm long and were useful for further processing. The effect of process parameter viz., convective heating temperature (CT), convective heating time (Ct), microwave power, % of 1350 W (MP), microwave puffing time (Mt) on the quality of product was investigated by conducting experiments using the central composite rotatable design (CCRD). Linear and quadratic models were developed using response surface methodology (RSM) to study the process parameters and responses in terms of moisture content (MC), expansion ratio (ER), hardness (HD), crispness (CSP) and sensory colour score (CL). CT and Ct had predominant effect on responses. The texture characteristics of puffed product were prominently dependent
Informazioni sul libro
Inglese
Regala questo libro oggi stesso
È facile
1 Aggiungi il libro al carrello e scegli la consegna come regalo 2 Ti invieremo subito il buono 3 Il libro arriverà all'indirizzo del destinatarioPotrebbe interessarti anche
/
In brossura
10.29
€
/
In brossura
72.29
€
/
In brossura
7.59
€
/
In brossura
17.59
€
/
In brossura
58.39
€
Ciao! Sono Libroamiko, il tuo consulente di libri.
Come posso aiutarti?