Open Access. Powered by Scholars. Published by Universities.®
Bioresource and Agricultural Engineering Commons™
Open Access. Powered by Scholars. Published by Universities.®
- Discipline
Articles 1 - 2 of 2
Full-Text Articles in Bioresource and Agricultural Engineering
Understanding The Impact Of Extrusion Processing On Rheological, Textural And Functional Properties Of High-Protein, High-Fiber Extrudates, Poonam Singha
Electronic Theses and Dissertations
Extrusion processing is a technology widely used to make ready-to-eat snack and breakfast cereal products. Expanded products mainly consists of high levels of starch resulting in optimal texture and consumer acceptance. However, these products are usually low in nutritional value. One of the many alternatives are to combine legumes and cereals to improve the protein quality of the product. Another possibility is to enhance the nutritional value by incorporating fruits and vegetables. Fruits and vegetables are consistently under-consumed by the American population and incorporation into extruded products may help increase the intake of important nutrients, such as dietary fiber. The …
Understanding The Impact Of Non-Thermal Processing And Co2 Assisted Extrusion On Antioxidant, Textural And Functional Properties Of Corn, Sorghum And Apple Pomace Based Extrudates, Umesh Chandra Lohani
Understanding The Impact Of Non-Thermal Processing And Co2 Assisted Extrusion On Antioxidant, Textural And Functional Properties Of Corn, Sorghum And Apple Pomace Based Extrudates, Umesh Chandra Lohani
Electronic Theses and Dissertations
Currently, there is a worldwide demand for antioxidant rich foods in diet, especially ready to eat foods, i.e. cereals and snacks. In recent years, the research has got momentum to valorize the underutilized crops, i.e. millet, sorghum and industrial food by-products, i.e. fruit pomace to incorporate into main stream of human diet due to their enrichment in nutritional as well as bioactive compounds like phenolic and flavonoid antioxidants. However, most of the phenolic compounds in plant are present in the bound form with the carbohydrates, lignin, pectin and proteins which reduces their ability to function as good antioxidants. Therefore, in …