Development of a beef/corn snack model product by twin- and single-screw extrusion(1990)
Mixtures of corn meal, corn flour, and corn starch and dried, semi-dried or fresh beef were extruded to produce snack model products high in protein (15%), relative to similar all-corn products. Maximum beef content in mexes before extrusion was 20% (w/w). The new products were microbiologically shelf stable when packaged in air or nitrogen and could be produced by using twin- or single-screw extruders. Single-screw-extruded snacks, however, were prone to higher rates of lipid oxidation upon prolonged storage.
Publication DateSpring 1990
AdvisorRicardo A. Molins
Citation InformationRodrigo Tarté. "Development of a beef/corn snack model product by twin- and single-screw extrusion" (1990)
Available at: http://works.bepress.com/rodrigo_tarte/7/