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Full-Text Articles in Life Sciences
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 …
Protein And Fiber Fortification Of White Pan Bread Using Food-Grade Distiller’S Dried Grains, Ashley Adamski
Protein And Fiber Fortification Of White Pan Bread Using Food-Grade Distiller’S Dried Grains, Ashley Adamski
Electronic Theses and Dissertations
Distiller’s dried grains (DDG) are a coproduct of ethanol production. DDG has been used historically as animal feed. However, in the past decade, ethanol production has dramatically increased causing a surplus of distiller’s grains and saturating the market. The use of DDG, which is high in both protein and fiber, to fortify baked goods is one option to reduce the excess of DDG while enhancing its economic value. The purpose of this study was first, to evaluate the washing process for DDG to make it food grade, and second to evaluate the effects of incorporation of food-grade DDG from two …