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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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 +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 +5 more
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Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties [PDF]
RSC Adv, 2018 Xia Liu +8 more
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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 +3 more
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The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment [PDF]
PLoS One, 2016 Zicong Zeng +4 more
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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 +5 more
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Effects of preconditioning and extrusion of linseed on the ruminal biohydrogenation of fatty acids 1. In vivo studies [PDF]
, 2006 The extent and intermediates of ruminal biohydrogenation (BH) of fatty acids (FA) from a blend of linseed and wheat bran (70:30) were investigated in the rumen fluid, rumen particle phase and duodenal flow.
Francis Enjalbert +8 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 +8 more
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Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus) [PDF]
, 2023 Ayocote bean (Phaseolus coccineus) is an underutilized pulse rich in protein, lipids, and carbohydrates; however, the impact of thermal processing has not been studied.
Cuevas-Rodríguez, E.O. +6 more
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