Response Surface Methodology and Textural Profile Analysis for Optimization of Fruit Peel-Based Extruded Snack (Elbow Macaroni)
Fruit peel (papaya and banana peel) waste, an agricultural by-product of the fruit processing industry, has abundant phytonutrients and is utilized as a new raw ingredient to develop extruded snack products (macaroni). In our study, macaroni was formulated by response surface methodology (RSM) and t...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/5881459 |
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