WATER ACTIVITY AND COLOR CHANGES DURING DEEP FAT FRYING OF RICE/WHEY NON EXPANDED EXTRUDATES

摘要：

　　This work describes the influence of water content on the physical properties of rice-based non expanded extrudates added with whey protein isolate (WPI),before and after deep fat frying.The frying process reduced the water activity due to the evaporation of water content.Fried pellets showed a low aw values ranging from 0.25 to 0.33 and Hue angle values from 75.2 to 90.9.The results showed that water content influenced the color parameters.It was possible to obtain rice-based non expanded extrudates added up to 40% of WPI with acceptable color and highly improved nutritional value.

关键词： Extrusion rice whey protein isolate pellets physical property

作者: C.S.Teba C.Y.Takeiti C.W.P.Carvalho J.L.R.Ascheri

作者单位: Department of Food Science and Technology,Federal Rural University of Rio de Janeiro(UFRRJ)Rodovia B Embrapa Food Technology Avenida das Américas,n°29.501,Guaratiba,Rio de Janeiro-RJ,CEP:23020-470,Braz

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-5

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）