Quality and carotenoid compositions of extrudates produced from composite biofortified maize (Zea mays L.) and soybean (Glycine max (L.) Merr.) flours
Recently, the extrusion process has been applied to the production of snacks, cereals, and pasta due to the advantages it offers but processing temperature is a critical factor that affects the retention of nutrients in biofortified crops. This study examined the effect of extrusion cooking on the p...
| Autores principales: | , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Informa UK Limited
2020
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/119372 |
Ejemplares similares: Quality and carotenoid compositions of extrudates produced from composite biofortified maize (Zea mays L.) and soybean (Glycine max (L.) Merr.) flours
- Carotenoid and color changes in traditionally flaked and extruded products
- Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-production, nutritional and sensory attributes
- Proximate composition and in vitro protein digestibility of extruded aquafeeds containing Acheta domesticus and Hermetia illucens fractions
- Effect of extrusion variables on extrudates properties of water yam flour a response surface analysis
- Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
- Appraisal and composition of some traditional complementary foods for infant nutrition in Sierra Leone