M. E. Rodriguez, J. M. Yánez-Lomón, J. J. Alvarado, H. Vargas, F. Sánchez-Sinencio, F. Figueroa, B. F. Martínez, J. Gonzalez-Hernandez, M. D. Silva and L. C. Miranda, “Influence of the Structural Changes during Alkaline Cooking on the Thermal, Rheological, and Dielectric Properties of Maite Tortillas,” Cereal Chemistry, Vol. 73, 1996, pp. 593-600.

has been cited by the following article:

• TITLE: The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking

  AUTHORS: Damian Reyes-Jáquez, Favio Casillas, Nancy Flores, Isaac Andrade-González, Aquiles Solís-Soto, Hiram Medrano-Roldán, Francisco Carrete, Efren Delgado

  KEYWORDS: Cottonseed Meal; Extruded Snack; Functional Properties

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.12, December 20, 2012

  ABSTRACT: The results of the present study indicate that glandless cottonseed meal (CSM) can be incorporated in extruded corn flour snacks at a 10% content level, which increases snack protein content to 12.8% and reduce fat content to 6.2%. To improve snacks’ nutritional quality, CSM and corn flour were extruded using a simple screw extruder. An expansion index (EI) ranging of 1.2 - 4.7 was obtained. Penetration force (PF) was 7 - 9 times harder than other extruded products. High extrusion temperature and high CSM concentrations decreased (p p p