Use of amaranth, quinoa and kañiwa in extruded corn-based snacks
نویسندگان
چکیده
منابع مشابه
Optimization 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. ...
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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...
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the present study sought to examine whether a task-based approach could have an impact on raising awareness of collocations. moreover, it sought to investigate the facilitative role of consciousness-raising tasks of collocations in the communicative instances of use. to this end, 68 intermediate learners of english were selected via a placement test. the participants were taught with classroom ...
15 صفحه اولEffects 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 Cereal Science
سال: 2013
ISSN: 0733-5210
DOI: 10.1016/j.jcs.2013.04.003