| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278100 | Journal of Food Engineering | 2012 | 12 Pages |
Abstract
⺠Different hydration regimes studied for processing of extrudates with apple pomace. ⺠Water added (17% net moisture) in either preconditioner, extruder or half in each. ⺠Greater opportunity for hydration increased starch gelatinization and digestibility. ⺠Shorter hydration period resulted in uneven microstructure. ⺠Pomace reduced digestibility due to less gelatinization, compact product structure.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Elisa L. Karkle, Lewis Keller, Hulya Dogan, Sajid Alavi,