Physicochemical, antioxidant and sensory properties of puffed longan-rice snack by extrusion process

• Main Authors: Leawtrakoon P., Naruenartwongsakul S.
• 格式: Conference or Workshop Item
• 語言: English
• 出版: International Society for Horticultural Science 2014
• 在線閱讀: http://www.scopus.com/inward/record.url?eid=2-s2.0-84899573009&partnerID=40&md5=eb59bb82c671339d24e9fef61652992e; http://cmuir.cmu.ac.th/handle/6653943832/555
• 機構: Chiang Mai University

For the development of puffed longan-rice snack, three styles of longan; namely, fresh longan, hot air-dried longan and freeze-dried longan were used. The physicochemical properties of the three longans were analyzed. The results showed that fresh longan has the lowest values of L, a and b (P<0.0...