Tables index


Characterization and Potential Application of Blend of Passion Fruit Peel with Rice Flour in an Extruded Product for Fiber Enhancement

Valeria França de Souza, Jose Luis Ramirez Ascheri, Diego Palmiro Ramirez Ascheri

Journal of Food and Nutrition Research. 2019, 7(7), 522-529 doi:10.12691/jfnr-7-7-6
  • Table 1. Factorial design 23 with three independent variables and three levels and experimental design and responses for radial expansion
  • Table 2. Proximate composition of extrudates from three main treatments with passion fruit peel (Pfp) and rice flour (Rf) blends
  • Table 3. Means and standard deviation of the sensory acceptance test of cookie biscuits using different concentrations of Pfp and Rf