J. Rodríguez-Miranda, I. I. Ruiz-López, E. Herman-Lara, C. E. Martínez-Sánchez, E. Delgado-Licón and M. A. Vivar Vera, “Development of Extruded Snacks Using Taro (Colocasia esculenta) and Nixtamalized Maize (Zea mays) Flour Blends,” Food Science and Technology, Vol. 44, No. 3, 2011, pp. 673-680. doi:10.1016/j.lwt.2010.06.036

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