Physicochemical properties and acceptability of three formulations containing fava bean, quinoa and corn flour extrudates
نویسندگان
چکیده
منابع مشابه
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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...
متن کاملRheological and nutritional properties of legumes incorporated corn extrudates
Rheological and nutritional properties of corn based extrudates incorporated with selected dehulled legumes (black gram, green gram, lentil and peas) made using low cost collet extruder at 5%, 10% and 15% levels were studied. There was a decreasing trend of all viscosity properties and degree of gelatinization with increase in legumes incorporation level. With increase in legumes incorporation,...
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ژورنال
عنوان ژورنال: Revista de Ciencias Agrícolas
سال: 2020
ISSN: 2256-2273,0120-0135
DOI: 10.22267/rcia.203702.136