STUDY OF ACID ADDITION EFFECT IN SOLUBILITY INDEX IN EXTRUDED CORN GRITS WATER

Authors

  • AGNES DE PAULA SCHEER Universidade Federal do Paraná
  • HILMAR ADELBERT JOHANN FUGMANN Universidade Federal do Paraná

DOI:

https://doi.org/10.5380/cep.v11i2.14280

Keywords:

GRITS DEMILHO, EXTRUSÃO. CORN GRITS, EXTRUSION.

Abstract

Effect of extrusion temperature, feed moisture and contents of sulfuric and lactic acids on the water solubility index o f extruded corn grits were studiec. The extrudate produced from feed of. low moisture, high extrusion teraperature and high sulfuric acid concentration results on samples high solubilization.

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How to Cite

SCHEER, A. D. P., & JOHANN FUGMANN, H. A. (1993). STUDY OF ACID ADDITION EFFECT IN SOLUBILITY INDEX IN EXTRUDED CORN GRITS WATER. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 11(2). https://doi.org/10.5380/cep.v11i2.14280

Issue

Vol. 11 No. 2 (1993)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.