الفهرس 
Production and evaluation of cereal snacks fortified with gums
CONTENTSOnly 14 pages are availabe for public view
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Abstract
The objective of this study was to evaluate the quality of corn snacks products which produced from yellow corn grits alone or mixed with (5% or 10%) barley flour, also, contained different gums with different concentration ((5% and 1% guar gum), (1% xanthan) and their combination (0.5%guar plus 0.5%xanthan)). Snacks produced by the extrusion process. Chemical, physical, microbiological and sensory properties were determined for snacks samples after extrusion process and during storage period at 3, 6, 9 and 12 months’ storage (at room temperature). The physical properties results showed that samples contained 1% xanthan gum recorded the highest value of expansion ratio 2.95cm compared with control 2.25cm. Adding gum increased bulk density values from 0.52 g/cm³ up to 0.69 g/cm³. Sample contained guar and xanthan gums together recorded higher acceptability scores by panelists than other tested samples