Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour

Author:

Allai Farhana Mehraj,Junaid Pir Mohammad,Azad Z.R.A.A.,Gul KhalidORCID,Dar B.N.,Siddiqui Shahida Anusha,Manuel Loenzo Jose

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference59 articles.

1. Development of novel functional snacks containing nano-encapsulated resveratrol with anti-diabetic, anti-obesity and antioxidant properties;Ahmad;Food Chemistry,2021

2. Extrusion and extruded products: Changes in quality attributes as affected by extrusion process parameters: A review;Alam;Critical reviews in food science and nutrition,2016

3. Whole-grains: A review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits;Allai;International Journal of Food Science & Technology,2021

4. Development of protein rich pregelatinized whole grain cereal bar enriched with nontraditional ingredient: nutritional, phytochemical, textural, and sensory characterization;Allai;Frontiers in Nutrition,2022

5. Breakfast cereals from whole grain and Indian horse chestnut flours obtained through extrusion: Physical, mechanical and functional characteristics;Allai;Applied Food Research,2022

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