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- Ziobro, Rafał, et al. Show all 4 Authors
- CyTA: journal of food 2015 v.13 no.3 pp. 353-360
- Avena sativa; additives; antioxidant activity; byproducts; corn; corn meal; dietary fiber; extrusion; hardness; insoluble fiber; manufacturing; oat flour; oats; polyphenols; processing technology; raw materials; sensory properties; snacks; texture; water binding capacity
- ... Extrusion technology is used to produce snacks from various raw materials, including by-products. One such by-product is residual oat (Avena sativa L.) flour (ROF), which is obtained as a by-product in the production of Betaven. The aim of this study was to prepare extrudates based on cornmeal with varying proportions of ROF, and to investigate the influence of applied additives on nutritional and ...