TY  - BOOK
AU  - Dina Mohammed Aly Mohammed
AU  - Ferial Abdelaziz Ismail , 
AU  - Naglaa Hassan Elgazar , 
TI  - Production and evaluation of cereal snacks fortified with gums / 
PY  - 2018///
CY  - Cairo : 
PB  - Dina Mohammed Aly Mohammed , 
KW  - Guar gum
KW  - Snacks
KW  - Xanthan gum
N1  - Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology; Issued also as CD
N2  - The objective of this study was to evaluate the quality of corn snacks products which produced from yellow corn grits alone or mixed with (5% or 10%) barley flour, also, contained different gums with different concentration ((5% and 1% guar gum), (1% xanthan) and their combination (0.5%guar plus 0.5%xanthan)). Snacks produced by the extrusion process. Chemical, physical, microbiological and sensory properties were determined for snacks samples after extrusion process and during storage period at 3, 6, 9 and 12 months' storage (at room temperature). The physical properties results showed that samples contained 1% xanthan gum recorded the highest value of expansion ratio 2.95cm compared with control 2.25cm. Adding gum increased bulk density values from 0.52 g/cm³ up to 0.69 g/cm³. Sample contained guar and xanthan gums together recorded higher acceptability scores by panelists than other tested samples
UR  - http://172.23.153.220/th.pdf
ER  -