Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice ( Oryza sativa ), sorghum [ Sorghum bicolor ), and bamboo ( Yushania alpina ) shoots-Reference-Cited by-同舟云学术

Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice ( Oryza sativa ), sorghum [ Sorghum bicolor ), and bamboo ( Yushania alpina ) shoots

Published:2020-12 Issue:1 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Wafula Nobert Wanjala¹^ORCID,Omwamba Mary¹^ORCID,Mahungu Symon M.¹^ORCID

Affiliation:

1. Department of Dairy and Food Science and Technology Egerton University Egerton Kenya

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15063

Reference33 articles.

1. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends

2. Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean

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1. Sorghum- and Chickpea-Based Ready-to-Eat Extrudate Flakes: Quality Attributes and In Vitro Digestibility;Journal of Food Processing and Preservation;2023-09-06

2. Bamboo shoots: an exploration into its culinary heritage in India and its nutraceutical potential;Journal of Ethnic Foods;2023-07-14

3. Effect of extrusion processing on techno‐functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum–chickpea‐based extruded snacks;Journal of Texture Studies;2023-05-28

4. Biotransformation of gluten-free composite flour mediated by probiotics via solid-state fermentation process conducted under different moisture contents;Frontiers in Nutrition;2023-02-15

5. Sorghum–mung bean combination snacks: Effect of extrusion temperature and moisture on chemical, functional, and nutritional characteristics;Legume Science;2023-02-13