El Instituto Politécnico Nacional
Contribuye al desarrollo económico y social de la nación, a través de la formación integral de personas competentes; de la investigación, el desarrollo tecnológico y la innovación. Además tiene reconocimiento internacional por su calidad e impacto social.
Por favor, use este identificador para citar o enlazar este ítem:
http://repositoriodigital.ipn.mx/handle/123456789/13356Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.author | Bello Pérez, Luis Arturo | - |
| dc.date.accessioned | 2013-02-19T20:09:48Z | - |
| dc.date.available | 2013-02-19T20:09:48Z | - |
| dc.date.issued | 2013-02-19 | - |
| dc.identifier.uri | http://www.repositoriodigital.ipn.mx/handle/123456789/13356 | - |
| dc.description | Banana and lentil flour blends were processed in a single screw extruder modifying the flour properties of the blend (20.5-79.5%), at selected range of die temperature (145-175 ºC) and the feeding moisture content (20-24%).Functional characteristics evaluated in the extrudates were water absorption index (WAI), water solubility index (WSI), bulk density (BD), paste viscosity properties, microstructure and resistant starch content. The concentration of lentil/banana blends and temperature were the most important variables affecting dependent variables WAI, WSI, BD and viscosity properties. The results of this study indicated that extrusion cooking induced desirable functional characteristics to lentil/banana blends by increasing their resistant starch content. | es |
| dc.description.abstract | Banana and lentil flour blends were processed in a single screw extruder modifying the flour properties of the blend (20.5-79.5%), at selected range of die temperature (145-175 ºC) and the feeding moisture content (20-24%).Functional characteristics evaluated in the extrudates were water absorption index (WAI), water solubility index (WSI), bulk density (BD), paste viscosity properties, microstructure and resistant starch content. The concentration of lentil/banana blends and temperature were the most important variables affecting dependent variables WAI, WSI, BD and viscosity properties. The results of this study indicated that extrusion cooking induced desirable functional characteristics to lentil/banana blends by increasing their resistant starch content. | es |
| dc.language.iso | en | es |
| dc.title | EFFECT OF EXTRUSION COOKING ON THE FUNCTIONAL PROPERTIES AND STARCH COMPONENTS OF LENTIL/BANANA BLENDS: RESPONSE SURFACE ANALYSIS. | es |
| dc.type | Article | es |
| dc.description.tipo | es | |
| Aparece en las colecciones: | Publicaciones | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| Articulo 20-2011.pdf | 124.09 kB | Adobe PDF | Visualizar/Abrir |
Los ítems de DSpace están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.