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Effect of Monoglycerides To Extruded Wheat Snacks Production
Extrusion cooking is one of the preferred methods for food processing because it is a continuous process, with high productivity, high temperature, and short cooking period that removes both harmful microorganisms and anti-nutrient enzymes to produce products with significant retention of nutrients and a longer shelf-life. In this research monoglycerides as the emulsifier was used to produce wh…
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- FT 23-043
Development of Desirable Texture source of Antioxidants Healthy Extrudates S…
Snacks are often correlated with bad nutritional content due to high calories, fat, and carbohydrates with low essential protein, vitamins, and minerals. Moringa Oleifera and Lacryma Coix -Jobi L. could be the main ingredient for snacks due to their high fiber content, high antioxidant value, and low glycemic index. Both of the ingredients are easily cultivated and commonly found. However, …
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- FS 23-014
Development of Puffed Snacks Made From Adlay (Coix lacryma-jobi) Supplemented…
Snack food is one of the fastest growing segments in the food industry, however, often lacks nutritional content. To improve the nutritional content of puffed snacks, especially in protein, this study aimed to evaluate the proximate composition and sensory acceptance of different concentrations (F0 = 0%, F1 = 5%, F2 = 10%, and F3 = 15%) of Moringa oleifera leaf powder (MOLP) supplemented in…
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- FS 23-007
Comparison of Ethyl Cellulose and Zein as Polymers to Deliver Curcumin and Le…
Curcumin (CUR) has been traditionally used as a wound healing agent, thus, is a good wound dressing agent. To further enhance anti-bacterial prevention, levofloxacin (LEVO) is considered as it has high effectiveness towards both gram-positive and gram-negative bacteria. CUR and LEVO are added to ethyl cellulose (ethocel) due to its high stability towards heat, light, and chemicals. Zein is …
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- PHA 23-016
The Effect of Monoglyceride Addition on the Physical Properties of Extruded C…
Extrusion is one of the most important new processes in current food technology, and its use and application have increased dramatically in the last two decades. Extrusion technology is more advantageous, hygienic, cleaner, and successful in creating a higher yield of items with the same or better quality than conventional technology. However, adding an emulsifier also plays an important role i…
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- FT 22-018
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