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Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks

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Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks

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dc.contributor.author Uribe-Wandurraga, Zaida Natalia es_ES
dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author García-Segovia, Purificación es_ES
dc.contributor.author Martínez-Monzó, Javier es_ES
dc.date.accessioned 2021-05-04T03:32:09Z
dc.date.available 2021-05-04T03:32:09Z
dc.date.issued 2020-12 es_ES
dc.identifier.issn 1082-0132 es_ES
dc.identifier.uri http://hdl.handle.net/10251/165907
dc.description.abstract [EN] Extrusion is a more and more popular technique for snack production using interesting raw ingredients, to produce snacks improving their nutritional value. The aim of this study was to obtain corn extrudates enriched with different concentration levels of Arthrospira platensis, Chlorella vulgaris, and Nannochloropsis gaditana biomass and to compare their expansion parameters and physicochemical properties with control corn extrudates. Expansion, physicochemical, and compositional parameters were analysed. Microalgae addition to formulations gave extruded snacks and provoked no major changes compared to control corn extrudate. Addition of microalgae in extrudates formulation implies a slight reduction of water absorption index, swelling index, bulk density, and hygroscopicity and a slight increase in water solubility index, expansion index, and porosity. Noticeable changes for the addition of microalgae changed the extruded snack from translucent to opaque and total colour difference values of were perceptible by human eye. es_ES
dc.language Inglés es_ES
dc.publisher SAGE Publications es_ES
dc.relation.ispartof Food Science and Technology International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Extruded products es_ES
dc.subject Microalgae es_ES
dc.subject Physical properties es_ES
dc.subject Optical properties es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1177/1082013220924178 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Uribe-Wandurraga, ZN.; Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2020). Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks. Food Science and Technology International. 26(8):685-695. https://doi.org/10.1177/1082013220924178 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1177/1082013220924178 es_ES
dc.description.upvformatpinicio 685 es_ES
dc.description.upvformatpfin 695 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 26 es_ES
dc.description.issue 8 es_ES
dc.identifier.pmid 32375498 es_ES
dc.relation.pasarela S\410478 es_ES
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dc.subject.ods 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades es_ES
dc.subject.ods 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible es_ES


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