[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

Suri et al., 2022 - Google Patents

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

Suri et al., 2022

Document ID
13686626481930519516
Author
Suri S
Dutta A
Shahi N
Singh A
Raghuvanshi R
Chopra C
Publication year
Publication venue
Journal of Food Processing and Preservation

External Links

Snippet

COVID‐19 pandemic has increased the demand for antioxidant and micronutrient‐rich foods that are easy to prepare, consume, and require less handling. In this research, we worked on the development of nutritious extruded snack made from barnyard millet, defatted soy …
Continue reading at ifst.onlinelibrary.wiley.com (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients

Similar Documents

Publication Publication Date Title
Olawuyi et al. Quality and antioxidant properties of functional rice muffins enriched with shiitake mushroom and carrot pomace
O˝ zer et al. Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food
Arora et al. Nutritional and quality characteristics of instant noodles supplemented with oyster mushroom (P. ostreatus)
Ferreira et al. Formulation and characterization of functional foods based on fruit and vegetable residue flour
Teixeira-Lemos et al. Development and characterization of healthy gummy jellies containing natural fruits
Oboh et al. The effect of roasting on the nutritional and antioxidant properties of yellow and white maize varieties
Gujral et al. Total phenolic content and antioxidant activity of extruded brown rice
Bamigbola et al. The effect of plantain and tigernut flours substitution on the antioxidant, physicochemical and pasting properties of wheat-based composite flours
Cotacallapa-Sucapuca et al. Extrusion process as an alternative to improve pulses products consumption. A review
Van Toan et al. Preparation and improved quality production of flour and the made biscuits from purple sweet potato
Mäkilä et al. Exploiting blackcurrant juice press residue in extruded snacks
Mutlu et al. Physicochemical, thermal, and sensory properties of blue corn (Zea mays L.)
Đurović et al. Chemical and microbial evaluation of biscuits made from wheat flour substituted with wheat sprouts
Rajagukguk et al. Antioxidant activity, probiotic survivability, and sensory properties of a phenolic-rich pulse snack bar enriched with Lactiplantibacillus plantarum
Shameena Beegum et al. Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks
Suri et al. Formulation, process optimization, and quality evaluation of barnyard millet (Echinochloa frumentacea)‐based ready‐to‐eat (RTE) extruded snack
Jabeen et al. Numerical optimization of process parameters of water chestnut flour incorporated corn‐based extrudates: Characterizing physicochemical, nutraceutical, and storage stability of the developed product
Mousa et al. Pea peels as a value-added food ingredient for snack crackers and dry soup
Chakraborty et al. Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability
Bobade et al. Effect of extrusion conditions and honey on functionality and bioactive composition of whole wheat flour‐based expanded snacks
Reyes-Moreno et al. High antioxidant activity mixture of extruded whole quality protein maize and common bean flours for production of a nutraceutical beverage elaborated with a traditional Mexican formulation
Dada et al. Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut
Jaworska et al. The effect of vegetable and spice addition on the acrylamide content and antioxidant activity of innovative cereal products
Bansal et al. Effect of incorporating plant-based quercetin on physicochemical properties, consumer acceptability and sensory profiling of nutrition bars
Okafor et al. Nutritional, physicochemical, and sensory characteristics of extruded Bambara groundnut (Vigna subterranea)‐based ready‐to‐eat breakfast cereal