Effect of extrusion on thermal, textural and rheological properties of legume based snack-Reference-Cited by-同舟云学术

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Effect of extrusion on thermal, textural and rheological properties of legume based snack

Published:2018-07-13 Issue:9 Volume:55 Page:3749-3756
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Ananthanarayan Laxmi,Gat Yogesh^ORCID,Panghal Anil,Chhikara Navnidhi,Sharma Poorva,Kumar Vikas,Singh Barinderjit

Funder

University Grants Commission

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3306-8/fulltext.html

Reference28 articles.

1. Ananthanarayan L, Gat Y, Kumar V et al (2018) Extruded black gram flour: partial substitute for improving quality characteristics of Indian traditional snack. J Ethn Foods 5:54–59. https://doi.org/10.1016/j.jef.2017.10.001

2. Bajaj I, Singhal R (2007) Gellan gum for reducing oil uptake in sev, a legume based product during deep-fat frying. Food Chem 104:1472–1477. https://doi.org/10.1016/j.foodchem.2007.02.011

3. Castell-Perez M, Mishra A (1995) Flow behavior of regular and peanut-fortified idli batters. J Texture Stud 26:273–279. https://doi.org/10.1111/j.1745-4603.1995.tb00965.x

4. Ding Q-B, Ainsworth P, Tucker G, Marson H (2005) The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. J Food Eng 66:283–289. https://doi.org/10.1016/j.jfoodeng.2004.03.019

5. Gat Y, Ananthanarayan L (2015a) Physicochemical, phytochemical and nutritional impact of fortified cereal-based extrudate snacks. Nutrafoods 14:141–149. https://doi.org/10.1007/s13749-015-0036-7

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1. Incorporation of germinated lupin into corn-based extrudates: Focus on starch digestibility, matrix structure and physicochemical properties;Food Chemistry;2024-11

2. Sustainable Strategies for Increasing Legume Consumption: Culinary and Educational Approaches;Foods;2023-06-04

3. Influence of extrusion conditions on functional and textural properties of brown rice-watermelon seeds extruded snacks;Acta Periodica Technologica;2023

4. Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study;Starch - Stärke;2022-12-07

5. Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extruded products: A review;Journal of Food Process Engineering;2022-06-21

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