Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks
نویسندگان
چکیده
منابع مشابه
Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale
Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn sna...
متن کاملOptimization of Physicochemical Characteristics of Corn-Based Extruded Snacks Containing Pomegranate Seed Powders
Background and Objectives: The extruded snacks with high content of calorie and fat and low content of protein, fiber is considered as a deleterious and harmful foodstuff for most of the consumers. Today, various techniques have been proposed to improve the quality of snacks. The use of fruits processing by-products to extruded snacks is one of the most important technologies that is proposed. ...
متن کاملPhysical and sensory characteristics of extruded snacks prepared from Foxtail millet based composite flours
The present study focussed on the use of Foxtail millet (Setaria italica) along with other flour for production of ready-to-eat snack products using extrusion cooking. The ultimate objective is to add value to millet and other subtropical crops to enable their commercialisation and thereby provide additional livelihood opportunities to the farmers in semi‐arid regions. Composite flours were pre...
متن کاملSoybean-Enriched Snacks Based on African Rice
Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network i...
متن کاملEffects of Incorporating Date Kernel Powder on Physicochemical Properties of the Extruded Snacks Containing Corn Flour During Storage
Background and Objectives: Because of the increasing demands for functional foodstuffs, use of dietary fibers in production of snacks is further considered. The aim of this study was optimization of date kernel powder proportion to improve the physicochemical properties of extruded snacks. Materials & Methods: Two screw extruders were used to formulate and prepare snacks. In this study, effec...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2014
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-014-1519-z