The effect of sugar beet fiber addition on the chemical properties of tortilla chips

被引：0
|
作者：
Saadatmandi, Azadeh [1 ]
Elahi, Mohammad [1 ]
Farhoosh, Reza [1 ]
Karimi, Mandi [2 ]
机构：
[1] Ferdowsi Univ Mashhad, Fac Agr, Dept Food Sci & Technol, Mashhad, Iran
[2] Agr & Nat Resources Res Ctr Khorasan Razavi, Mashhad, Iran
来源：
SUGAR INDUSTRY-ZUCKERINDUSTRIE | 2012年 / 137卷 / 06期
关键词：
sugar beet pulp; fiber; tortilla chips; FUNCTIONAL-PROPERTIES; QUALITY; BREAD; HYDROCOLLOIDS; COOKING;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The incorporation of sugar beet fiber (0-5%) to tortilla chips and the effects on the chemical and sensory properties were studied. Addition of sugar beet fiber (SBF) led to an increasing of water absorption capacity, ash content and darkness while lowering the protein content and oil absorption. Sensory evaluation showed that the overall acceptability of tortilla chips reduces if adding more than 2% SBF.
引用
收藏
页码：385 / 388
页数：4
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