The Use of Waxy Starch and Guar Gum in Total Substitution of Vegetable Oil in Extruded Snack Aromatization
Vegetable oil is used by the extruded snacks industries to fixate aromas and salt in proportions between 10 and 20%. Consumers have restricted the consumption of these products due to the high content of lipids and low nutritional value. In order to obtain a low-fat option, this work aimed to reduce...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2019-06-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/9706 |