Utilization of whole grain cereal flours and honey in preparation of extruded products
نویسندگان
چکیده
منابع مشابه
comparison of the amount of debris extruded apically in two rotary techniques: flexmaster and m2
چکیده ندارد.
15 صفحه اولPreference Mapping of Whole Grain and High Fiber Products: Whole Wheat Bread and Extruded Rice and Bean Snack
The rise of unhealthy lifestyles and diets among Americans is leading to an influx of health-conscious consumers on the search for more nutritious, health-promoting food options that match their taste preferences. The aim of this research is to determine consumer preferences and specific attributes of whole grain and high fiber products that drive acceptability through descriptive analysis and ...
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Extrusion cooking as an attractive process for continuous food production has been extensively developed in recent years. The high temperature–short time extrusion cooking is used in the food industry to produce direct expanded products such as snack foods, breakfast cereals and pet foods (Miller, 1990; Moore, 1994; Rokey, 1994). Extrusion of food material results in starch gelatinization, dena...
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Measuring antioxidant activity using a biologically relevant assay adds important evidence to aid in understanding the role of phytochemicals based on data from in vivo and chemical assays of extrusion processed purple potato and pea flours. A cellular antioxidant activity assay could provide biologically relevant information on bioactive compounds in raw as well as processed food products. The...
متن کاملSpectrophotometric estimation of total carotenoids in cereal grain products.
Total carotenoids (TC) were determined as a measure of total xanthophylls in grain flours and grits, by new validated spectrophotometric method based on A1cm1%-approach. The general analytical procedure is easily adjustable to different samples, the number of extraction steps depending on TC concentration in the sample. Basically, two methods have been suggested: the rapid one for low-TC sample...
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ژورنال
عنوان ژورنال: FOOD SCIENCE RESEARCH JOURNAL
سال: 2017
ISSN: 0976-1276,2230-9403
DOI: 10.15740/has/fsrj/8.1/14-20