Formulation, process optimization, and quality evaluation of barnyard millet ( <i>Echinochloa frumentacea</i> )‐based ready‐to‐eat ( <scp>RTE</scp> ) extruded snack-Reference-Cited by-同舟云学术

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Formulation, process optimization, and quality evaluation of barnyard millet ( Echinochloa frumentacea )‐based ready‐to‐eat ( RTE ) extruded snack

Published:2022-07-23 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Suri Shweta¹²³^ORCID,Dutta Anuradha²^ORCID,Shahi Navin Chandra⁴,Singh Anupama¹,Raghuvanshi Rita Singh²,Chopra Chandra Shekhar⁵

Affiliation:

1. Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India

2. Department of Foods and Nutrition Govind Ballabh Pant University of Agriculture and Technology Pantnagar India

3. Amity Institute of Food Technology (AIFT) Amity University Uttar Pradesh Noida India

4. Department of Post‐Harvest Process and Food Engineering Govind Ballabh Pant University of Agriculture and Technology Pantnagar India

5. Department of Food Science and Technology Govind Ballabh Pant University of Agriculture and Technology Pantnagar India

Funder

University Grants Commission of Bangladesh

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16936

Reference65 articles.

1. Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits

2. Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

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1. Exploring the potential of mushrooms in ready‐to‐eat snack formulations;International Journal of Food Science & Technology;2024-07-03

2. Physicochemical, functional, pasting, and amino acid compositions of milled rice, and extrusion behavior of milled rice from basmati and nonbasmati varieties;Cereal Chemistry;2024-06-20

3. Overview of Millet proteins: Quality characteristics, effect of thermal/ non-thermal processing and applications;Food Bioscience;2024-02

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