Corn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality
➤ Gửi thông báo lỗi ⚠️ Báo cáo tài liệu vi phạmNội dung chi tiết: Corn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality
Corn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality
https://khothu vien .comVIETNAM NATIONAL UNIVERSITY - HO CHI MINH CITYHO CHI MINH CITY UNIVERSITY OFTECHNOLOGYYANG JIN H ANCORN SNACK \\ II H HIGH FIB Corn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality BER COM ENT:EFFECTS OF MATERIALS, EXTRUSION AND FRYING PARAMETERS ONI HE PRODECT QI ALU YDISSERTATION FOR THE DEGREE OF DOC TOR OI PHYI.OSOPHYIN FOOD TECHNOLOGYHO CHI MINH CITY 2020VIETNAM NATIONAL UNIVERSITY - HO CHI MINH CITY HO CHI MINH CITY UNIVERSITY OF TECHNOLOGYCORN SNACK WITH HIGH FIBER CONT Corn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality ENT:EFFECTS OF MATERIALS, EXTRUSION AM) FRYING PARAMETERS ON THE PRODUCT QUALITYMajor: Food TechnologyMajor code: 62 54 02 01Independent reviewer 1: ACorn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality
ssoc. Prof.. Dr. Phan Tại HuânIndependent reviewer 2: Assoc. Erol'., Medical doctor Nguyen Vãn NiênReviewer 1: Assoc. Prof.. Dr. Phạm Khánh SonReviewehttps://khothu vien .comVIETNAM NATIONAL UNIVERSITY - HO CHI MINH CITYHO CHI MINH CITY UNIVERSITY OFTECHNOLOGYYANG JIN H ANCORN SNACK \\ II H HIGH FIB Corn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality TEMENT OF ORIGINALITYThe author pledges that this is the work of the author himself. 1 he research results and conclusions in this thesis are honest and not copied from any one source and in any form. The reference to the sources of documents has been cited and the reference sources are recorded as Corn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality prescribed.The author of the thesisSignatureABSTRACTThe objective of this study was to clarify the effects of commercial fiber preparations as well asCorn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality
the extrusion conditions on the quality of the fried corn snack. In addition, the study also focused on the effects of commercial natural antioxidanthttps://khothu vien .comVIETNAM NATIONAL UNIVERSITY - HO CHI MINH CITYHO CHI MINH CITY UNIVERSITY OFTECHNOLOGYYANG JIN H ANCORN SNACK \\ II H HIGH FIB Corn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality ivo tested with the hyperlipidemia mice model to clarify its healthy benefits. The study consists of three sections.Section 1 rhe use of commercial fiber preparation in the snack extrusion for improvement in the fiber content: Addition of fiber preparations such as polydextrose, xanthan gum. gum aca Corn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality cia, inulin, resistant starch and resistant maltodcxlrin to the extrusion blend changed physical and sensory properties of the obtained snack but theCorn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality
color of the product remained almost constant. Among the tested dietary fiber preparations, rhe polydextrose added snack had comparable physical and shttps://khothu vien .comVIETNAM NATIONAL UNIVERSITY - HO CHI MINH CITYHO CHI MINH CITY UNIVERSITY OFTECHNOLOGYYANG JIN H ANCORN SNACK \\ II H HIGH FIB Corn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality e the radial expansion ratio and the crispincss decreased, rhe product with high polydcxlrosc content had small ail-cells and thick cell walls. For the extrusion conditions, the specific mechanical energy had a significant correlation with the waler absorption index, waler solubility index and bulk Corn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality density in the screw speed section while in the die temperature section, there was correlation between instrument texture and sensory properties, rheCorn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality
appropriate ratio of polydextrose in the mixing blend, extrusion die temperature and screw speed were 7.5%. 100 °C and ISO rpm. respectively.Section 2https://khothu vien .comVIETNAM NATIONAL UNIVERSITY - HO CHI MINH CITYHO CHI MINH CITY UNIVERSITY OFTECHNOLOGYYANG JIN H ANCORN SNACK \\ II H HIGH FIB Corn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality , nutmeg, clove and rosemary oil effectively prevented lipid oxidation of palm olein oil during the heating and extrudate flying process. Among the tested antioxidants, nutmeg and rosemary oils were more effective than tocopherol and BHT and the sample with nutmeg oil showed the highest oxidation st Corn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality ability. For the extrudate frying, the nutmeg oil concentration of 4.0 g. kg was able to prevent oil degradation.iiSection 3 - Hypolipidemic and hepatCorn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality
oprotective effects of high polydextrose extruded corn snack on Swiss albino mice: The use of high polydextrose snack in the high fat diet reduced thehttps://khothu vien .comVIETNAM NATIONAL UNIVERSITY - HO CHI MINH CITYHO CHI MINH CITY UNIVERSITY OFTECHNOLOGYYANG JIN H ANCORN SNACK \\ II H HIGH FIB Corn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality mice serum: in addition, the accumulation of lipid droplets in liver and the liver damage of hyperlipidemic mice were significantly attenuated. The diet with high polydexlrosc snack generated hepatoprotective and hypolipidemic effect on the hyperlipidemic mice.The obtained results would contribute Corn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality to development in healthy food product as well as green processing for industrial application.iiihttps://khothu vien .comVIETNAM NATIONAL UNIVERSITY - HO CHI MINH CITYHO CHI MINH CITY UNIVERSITY OFTECHNOLOGYYANG JIN H ANCORN SNACK \\ II H HIGH FIBhttps://khothu vien .comVIETNAM NATIONAL UNIVERSITY - HO CHI MINH CITYHO CHI MINH CITY UNIVERSITY OFTECHNOLOGYYANG JIN H ANCORN SNACK \\ II H HIGH FIBGọi ngay
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