Advocacy on the utilization of locally grown crops keeps increasing. This study was however carried out to evaluate qualities extruded snacks from blends yellow cassava and sesame seeds flour. The fleshed roots (germinated fermented) were dried, milled sieved prior further analysis. Flour each processed seed blended with flour at substitution levels 0, 15 30%. Functional anti-nutritional analys...

A combination of different levels of distillers dried grains processed for food application (FDDG), garbanzo flour and corn grits were chosen as a source of high-protein and high-fiber extruded snacks. A four-factor central composite rotatable design was adopted to study the effect of FDDG level, moisture content of blends, extrusion temperature, and screw speed on the apparent viscosity, mass ...

Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat based foods are rich in starch and are associated with high glycaemic impact products. Although legume materials are generally rich in fibre and...

This work aimed to develop extrudates enriched with açaí and evaluate the effect of this fruit on their physicochemical properties bioactive constituents these foods. Rice/corn (2 : 1) containing 0, 2, 4, 6% freeze-dried were prepared using a twin-screw extruder characterized towards proximate composition, concentration anthocyanin carotenoids, typical process-related extrudate characteristics....

The aim of this study was to evaluate self-produced nutraceutical treats, taking into account the nutritional preferences dogs, and analyze proximate composition, macrominerals trace elements content. Four variants snacks were prepared—two extruded two baked. consisted wholegrain buckwheat flour, spelt banded cricket meal, dried hemp inflorescences, dry spirulina biomass, linseed (in case baked...

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...

This study characterised pineapple pomace (PP) and evaluated its application in extrusion to enhance fibre content of the final product. The pomace had low fat (0.61%) and high dietary fibre (45.22%), showing its potential for fibre enrichment of nutritionally poor products, as some extruded snacks. Results also showed low microbiological counts, water activity, and pH indicating good microbiol...

Whey proteins have wide acceptance and use in many products due to their beneficial nutritional properties. To further increase the amount of whey protein isolates (WPI) that may be added to products such as extruded snacks and meats, texturization of WPI is necessary. Texturization changes the folding of globular proteins to improve interaction with other ingredients and create new functional ...