BACKGROUND The value of water activity in extruded products constitutes a significant indicator of their quality and stability. The state, in which water is found in extruded products, is an indicator of the conducted extrusion process and the used raw material. MATERIAL AND METHODS The aim of the study was to assess water activity in extruded products made from a mixture of com grits with 12...

background: in order to provide better advice for prevention of obesity and eating disorders among children, there is a need to have more knowledge of their dietary patterns. this study examined meal and snacking patterns of primary school children in tehran. methods: a total of 761 male and female primary school children from all educational areas in tehran were recruited in a cross‑sectional ...

Mixtures of cereals and legumes result in products with higher content of high biological value proteins. The thermoplastic extrusion promotes the transformation of chemical, physical and nutritional characteristics of the food such as starch gelatinization and promotes the inactivation of anti-nutritional compounds and enzymes. This study aimed to develop products extruded using broken rice an...

Received 12/3/2012 Accepted 5/8/2012 (005629) 1 Centro de Raízes e Amidos Tropicais – CERAT, Universidade Estadual Paulista – UNESP, Rua José Barbosa de Barros, 1780, CEP 18610-307, Botucatu, SP, Brazil, e-mail: [email protected] 2 Instituto de Biociências, Universidade Estadual Paulista – UNESP, Distrito de Rubião Júnior, s/n, Rubião Júnior, CEP 18618-970, Botucatu, SP, Brazil *Correspond...

HIGHLIGHTS • Extruded corn snacks (ECS) were developed with red dog flour (RDF), rich in ash, protein, dietary fiberand bioactive component. The best-optimized snack wasdetermined a 20% RDF ratio. addition of the increased nutritional and functional properties ECS. Extrusion greatly reduced phytic acid content ECS containing RDF.

BACKGROUND In order to provide better advice for prevention of obesity and eating disorders among children, there is a need to have more knowledge of their dietary patterns. This study examined meal and snacking patterns of primary school children in Tehran. METHODS A total of 761 male and female primary school children from all educational areas in Tehran were recruited in a cross-sectional ...

This study arose from the need to meet request of consumers for healthy, ready-to-eat foods. The behavior pigmented rice was investigated during extrusion in terms nutritional (i.e., phenolic acids, anthocyanins and antioxidant capacity (AC)) physical starch pasting properties, texture, porosity biometric indices) properties. Snacks were produced brown, red, black rice, by means a co-rotating t...