Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

Published:2019-05-17 Issue:4 Volume:96 Page:621-633
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Wang Shuyang¹,Nosworthy Matthew G.²,House James D.²³⁴,Ai Yongfeng¹,Hood‐Niefer Shannon⁵,Nickerson Michael T.¹^ORCID

Affiliation:

1. Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Saskatchewan Canada

2. Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada

3. Richardson Centre for Functional Foods and Nutraceuticals Winnipeg Manitoba Canada

4. Canadian Centre for Agri‐Food Research in Health and Medicine Winnipeg Manitoba Canada

5. Saskatchewan Food Industry Development Centre Inc Saskatoon Saskatchewan Canada

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10162

Reference49 articles.

1. Development of high-quality weaning food based on maize and chickpea by twin-screw extrusion process for low-income populations

2. Influence of protein level and starch type on an extrusion-expanded whey product

3. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Investigating extrusion impact on functional, textural properties, morphological structure, and molecular interactions in hulless barley‐based extruded snacks supplemented with mung bean;Journal of Texture Studies;2024-07-03

2. Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development;Journal of Food Biochemistry;2024-02-07

3. Microwave Extrusion;Food Engineering Series;2024

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

5. 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