Results 11 to 20 of about 3,652 (236)

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
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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
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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
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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
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Extrusion process of maize grits used for nixtamalization

Czech Journal of Food Sciences, 2022
The aim of the paper was to seek optimum conditions of extrusion cooking and follow-up processing to produce high-quality tortillas with good sensory properties.
Kristýna Olšaníková, Evžen Šárka, Petra Smrčková   +2 more
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Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend

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, Karki Sunita, Rai Kishor, Sangroula Adit   +3 more
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Role of lipids in the extrusion cooking processes

Grasas y Aceites, 2000
Extrusion is a versatile and very efficient technology that is widely used in food and feed processing. The cooking extruders have found many applications, which include: breakfast cereals, snack foods, other cereal based products, pet food and aquatic ...
S. Ilo, Regine Schoenlechner, E. Berghofe   +2 more
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