Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking. [PDF]
Foods, 2021 Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein.
Zahari I +6 more
europepmc +2 more sources
Fresh Broccoli in Fortified Snack Pellets: Extrusion-Cooking Aspects and Physical Characteristics
Applied Sciences, 2023 The aim of the study was to obtain a new type of potato-based snack pellets fortified with fresh broccoli addition and to estimate their extrusion-cooking parameters (processing stability) and selected physical properties.
Marcin Mitrus +8 more
doaj +2 more sources
Effect of flour ratio, extrusion temperature, and drying temperature on the textural, cooking and thermal properties of wheat-fonio noodles [PDF]
Acta Periodica TechnologicaThis study aimed to evaluate and model the effect of flour ratio, extrusion parameter, and drying temperature on the textural, cooking and thermal properties of wheat-fonio noodles.
Bankole H.F. +3 more
doaj +3 more sources
Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking. [PDF]
Foods, 2020 The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products.
Zahari I +6 more
europepmc +2 more sources
Effects of Germination, Fermentation and Extrusion on the Nutritional, Cooking and Sensory Properties of Brown Rice Products: A Comparative Study [PDF]
Foods, 2023 In this study, cooked brown rice (BR), germinated brown rice (GBR), fermented brown rice (FBR) and white rice (WR) were prepared by traditional cooking techniques, and extruded brown rice (EBR) was obtained by extrusion processing technology.
Zhan‐qian Ma +3 more
openalex +2 more sources
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking. [PDF]
Curr Res Food Sci, 2023 De Angelis D +4 more
europepmc +2 more sources
Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend [PDF]
Acta Universitatis Cibiniensis. Series E: Food Technology, 2023 The objective of this study was to compare the effects of extrusion cooking and roasting on the nutritional composition of the blend obtained from rice, soybean, millet and corn flours.
Acharya Priti +3 more
doaj +2 more sources
Applied SciencesThe article presents the possibilities of using by-products from the agri-food industry in the form of fruit and vegetable pomace as a supplementary ingredient to extruded food products in the form of snack pellets.
Jakub Soja +4 more
doaj +2 more sources
Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking. [PDF]
Foods, 2020 Interest in using undervalued forage fish for human consumption has recently increased due to its environmental benefits. However, feasible strategies to process the undervalued fish species to food use are limited. Therefore, this study investigated the
Nisov A +5 more
europepmc +2 more sources
Effects of extrusion cooking on nutritional and health attributes of sorghum and millets: special reference to protein and starch digestibility [PDF]
International Journal of Food Science & TechnologyMillets, including sorghum grain, are gaining global interest for their rich nutritional profile and potential to develop healthy staple foods. They also have a propensity for low protein and starch digestibility and are high in polyphenolics.
Rewati Raman Bhattarai +4 more
openalex +2 more sources