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
2007-01-01
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:
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