A study on extruded foods with wheat flour, almond flour, water and four kinds of emulsifiers (soy lecithin (SL), sucrose esters (SE), mono-glycerides (MG) and mono- and di-glycerides (MDG) of fatty acids) was carried out. In particular, the effects of these additives on the oil loss, which occurs during extrusion processing, and the structural characteristics of extrudates were evaluated. Results showed that the sucrose esters were the most suitable emulsifier to reduce oil loss and to give the best structure of the extrudates (highest percentage porosity and smallest breaking strength).

Effect of some emulsifiers on the structure of extrudates with high content of fat

DE PILLI, TERESA;CARBONE B. F.;DEROSSI, ANTONIO;SEVERINI, CARLA
2007

Abstract

A study on extruded foods with wheat flour, almond flour, water and four kinds of emulsifiers (soy lecithin (SL), sucrose esters (SE), mono-glycerides (MG) and mono- and di-glycerides (MDG) of fatty acids) was carried out. In particular, the effects of these additives on the oil loss, which occurs during extrusion processing, and the structural characteristics of extrudates were evaluated. Results showed that the sucrose esters were the most suitable emulsifier to reduce oil loss and to give the best structure of the extrudates (highest percentage porosity and smallest breaking strength).
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11369/16271
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 20
  • ???jsp.display-item.citation.isi??? 20
social impact