Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours

Author:

Sumargo Franklin,Gulati Paridhi,Weier Steven A.,Clarke Jennifer,Rose Devin J.

Funder

Nebraska Dry Bean Commission

Nebraska Department of Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Approved methods of analysis, 11th ed. Method 44-15.02 moisture—Air-oven methods; Method 76-13.10 total starch assay procedure; Method 08-01.01 ash—Basic method; Method 32-25.01 total dietary fiber;AACC International,2015

2. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

3. Expansion characteristics of extruded corn grits;Ali;LWT – Food Science and Technology,1996

4. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans;Alonso;Food Chemistry,2000

5. Gelatinization of corn grits by roll cooking, extrusion cooking and steaming;Anderson;Starch – Stärke,1970

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