Original paper
Standardization of deep‐frying process and their effects on storage stability of pineapple pomace powder‐incorporated rice‐based extruded product
Abstract
Ready-to-eat pineapple pomace powder-incorporated fried extrudates prepared under optimized extrusion processing parameters were deep-fried at temperature of 160–180°C for 5–15 s using rice bran oil to study the bioactive properties of extruded snack foods and their effect on storage stability under different packaging materials. Results showed that extruded products fried at 180°C for 15 s has the highest acceptability (6.33) with least...
Paper Details
Title
Standardization of deep‐frying process and their effects on storage stability of pineapple pomace powder‐incorporated rice‐based extruded product
Published Date
Apr 5, 2019
Volume
43
Issue
7
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Notes
History