Results 11 to 20 of about 16,842 (205)

Understanding extrusion technology for cereal–pulse blends: A review

Cogent Food & Agriculture, 2023
In recent times, extrusion cooking is being used to develop nutrient-dense products with an aim to benefit humans and to cater their nutritional requirements.
Radhika Jain, Sangeeta Goomer
doaj   +1 more source

Quality characteristics, fatty acid profile and glycemic index of extrusion processed snacks enriched with the multicomponent mixture of cereals and legumes

Legume Science, 2021
Extrudate snacks were prepared from base material (rice and corn) and optimized combination of ingredients were analyzed for effects of extrusion cooking on physical, functional, fatty acid profile, total dietary fiber, structural properties, and ...
Sajad Ahmad Wani, Nawaz Ahmad Ganie, Pradyuman Kumar   +2 more
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Effects of Different Cooking Methods on the Quality of Quinoa Sauce

Shipin gongye ke-ji, 2022
Three cooking methods of atmospheric steaming, high-pressure steaming and extrusion were used to make koji and fermented into quinoa sauce. The conventional physical and chemical indexes, volatile flavor substances and sensory quality of quinoa paste ...
Ping DONG, Chengjian XU, Xiaoting WANG, Feiman YUAN, Huachang WU, Jing DENG   +5 more
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Effect of high-temperature, short-time cooking conditions on in vitro protein digestibility, enzyme inhibitor activity and amino acid profile of selected legume grains

Heliyon, 2020
African yam beans (Sphenostylis stenocarpa), Bambara groundnut (Vigna subterranean) and Pigeon pea (Cajanus cajan) flours were extruded in a single screw extruder at two extrusion temperatures; 100 °C and 140 °C, and the effect of extrusion cooking ...
Oluwafunmilayo O. Adeleye, Seun T. Awodiran, Atinuke O. Ajayi, Toluwalope F. Ogunmoyela   +3 more
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Effect of Extrusion Cooking on the Physicochemical Properties of Poria cocos [PDF]

Shipin Kexue
This study aimed to investigate the effects of extrusion cooking at different temperatures on the physicochemical properties of Poria cocos, in order to provide a scientific basis for the extrusion cooking of P. cocos and its related products.
LIU Yuanyuan, CHEN Qian, DAI Xinwen, HOU Fengfei, XU Pan, YAN Jianye, ZHENG Hui, ZHENG Tao, YANG Yong
doaj   +1 more source

Modelling extrudate expansion in a twin-screw food extrusion cooking process through dimensional analysis methodology [PDF]

, 2010
A new phenomenological modelling framework is proposed to correlate the extrudate expansion and extrusion process parameters through dimensional analysis methodology.
Cheng, Hongyuan, Friis, Alan
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Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-production, nutritional and sensory attributes [PDF]

, 2020
Open Access JournalMillet flour (M) and carrot flour(C) were produced and blended in the ratios 100M:0C, 95M:5C, 90M:10C, 85M:15C and 80M:20C respectively to produce extruded flakes.
Adebanjo, L.A., Adegunwa, M.O., Alamu, E.O., Dada, O.C., Olatunde, G.O.   +4 more
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Mineral and antinutrient content of high quality cassava-tigernut composite flour extruded snack [PDF]

, 2017
This study investigated the mineral and antinutrient composition of extruded snack produced from different blends of high quality cassava and tigernut flour.
Adebisi, M. A., Adebowale, A. A., Adegunwa, M. O., Kajihausa, O. E., Kareem, S. T., Obadina, A. O., Sanni, L. O., Sobukola, O. P., Tomlins, K.   +8 more
core   +1 more source

Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior

Foods, 2022
The effect of pasta-making processes on starch and protein features, as well as cooking behavior, and nutritional properties (i.e., resistant starch and starch in vitro digestibility) were assessed.
Andrea Bresciani, Daniela Erba, Maria Cristina Casiraghi, Stefania Iametti, Alessandra Marti, Alberto Barbiroli   +5 more
doaj   +1 more source

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, Maciej Combrzyński, Beata Biernacka, Agnieszka Wójtowicz, Marek Milanowski, Karol Kupryaniuk, Marek Gancarz, Jakub Soja, Renata Różyło   +8 more
doaj   +1 more source