Publication: Calidad nutricional y funcional de harinas extruidas a base de maíz y lenteja con subproductos de vinificación
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2023-09-21
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Universidad Complutense de Madrid
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Abstract
Durante este siglo XXI, las extrusoras han pasado de ser simples dispositivos de conformado de alimentos a ser equipos muy sofisticados, como son las extrusoras de doble tornillo, mejorando especialmente la flexibilidad de esta tecnología y ampliando significativamente su potencial aplicación en la industria alimentaria. Los cereales son los ingredientes habitualmente utilizados para los procesos de cocción por extrusión debido a su contenido de almidón, que es esencial para generar las deseables características reológicas de las mezclas y facilitar el proceso de extrusión. Entre los cereales, el maíz es uno de los ingredientes más utilizados en la elaboración de snacks, debido en gran medida a su amplia disponibilidad y excelentes características de expansión. Así mismo, por la versatilidad y flexibilidad característica del proceso de extrusión, se han expandido el uso de esta tecnología a alimentos a base de leguminosas como las lentejas...
During this 21st century, extruders have gone from being simple forming devices to being highly sophisticated equipment, such as twin-screw extruders, especially improving the flexibility of this technology and significantly expanding its application potential in the food industry.Cereals are their ingredients are commonly used for extrusion cooking processes due to their starch content, which is esencial for generating the desirable rheological characteristics of the feed to facilitate the extrusion process. Specifically, corn is one of the most used ingredients in the preparation of snacks, largely due to its wide availability and excellent expansion characteristics. In addition, due to the versatility and flexibility characteristic of the extrusion process, the expansion of lentil-based foods has also been possible...
During this 21st century, extruders have gone from being simple forming devices to being highly sophisticated equipment, such as twin-screw extruders, especially improving the flexibility of this technology and significantly expanding its application potential in the food industry.Cereals are their ingredients are commonly used for extrusion cooking processes due to their starch content, which is esencial for generating the desirable rheological characteristics of the feed to facilitate the extrusion process. Specifically, corn is one of the most used ingredients in the preparation of snacks, largely due to its wide availability and excellent expansion characteristics. In addition, due to the versatility and flexibility characteristic of the extrusion process, the expansion of lentil-based foods has also been possible...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Farmacia, leída el 22-03-2023