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- Saldanha do Carmo, Cátia; Varela, Paula; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristin; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.112 pp. 108252
- sensation, etc ; beta-glucans; cholesterol; extrusion; fructose; glucose; health claims; oats; peas; raw materials; snacks; temperature; texture; water content; Show all 14 Subjects
- ... The objective of this study was to explore the production of an expanded snack entirely based on pea- and oat-rich fractions using the extrusion technology. The effect of the die temperature, HZ6 (146–175 °C) and blend moisture content, MC (11.2 and 16.8% dry basis) were investigated aiming at maximizing expansion, while obtaining a good texture and pleasant sensory perception. The best response w ...
- Ramos-Diaz, Jose Martin; Rinnan, Åsmund; Jouppila, Kirsi
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.102 pp. 8-14
- sensation, etc ; Chenopodium pallidicaule; Chenopodium quinoa; gluten-free foods; grains; hardness; image analysis; least squares; near-infrared spectroscopy; protein structure; roughness; sensory evaluation; snacks; texture; wavelengths; Andes region; Show all 16 Subjects
- ... Amaranth (Amarantus caudatus), quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) are Andean grains that are gaining interest as nutritious gluten-free alternatives to conventional cereals. Near infrared (NIR) imaging was applied to extrudates containing 20, 35% and 50% amaranth, quinoa and kañiwa in order to study the spatial distribution of fibre and protein along the cross-sectio ...