4.7 Article

Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Extruded snacks from pigmented rice: Phenolic profile and physical properties

Massimo Blandino et al.

Summary: The study found that black rice had higher anthocyanin and antioxidant capacity after extrusion, while red rice achieved the best results in terms of biometric and textural properties. Optimizing extrusion conditions can enhance the nutritional value and improve the physical properties of snacks made from pigmented rice.

JOURNAL OF CEREAL SCIENCE (2022)

Article Chemistry, Applied

Heat and hydrothermal treatments of non-wheat flours

Aleksandra Torbica et al.

Summary: Modification of physico-chemical properties of non-wheat flours by dry heat and extrusion can transform them into suitable raw material for the bakery and confectionery industry. Extrusion has a greater impact on the chemical composition of flours, especially fats and phenolic compounds. Starch digestibility is increased by extrusion, while protein digestibility is mainly determined by the botanical origin of the flour.

FOOD CHEMISTRY (2021)

Review Food Science & Technology

Extruded snacks from industrial by-products: A review

Simona Grasso

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Food Science & Technology

The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks

Natalia Poliszko et al.

JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY (2019)

Article Engineering, Chemical

Multiobjective process optimization for betaine enriched spelt flour based extrudates

Jovana S. Kojic et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2019)

Review Food Science & Technology

Betaine in Cereal Grains and Grain-Based Products

Bojana Filipcev et al.

FOODS (2018)

Article Food Science & Technology

Analysis of betaine levels in cereals, pseudocereals and their products

Jovana Kojic et al.

JOURNAL OF FUNCTIONAL FOODS (2017)

Article Engineering, Chemical

Influence of spelt flour addition on properties of extruded products based on corn grits

Antun Jozinovic et al.

JOURNAL OF FOOD ENGINEERING (2016)

Article Food Science & Technology

'The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions'

Konstantinos C. Tsokolar-Tsikopoulos et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Article Food Science & Technology

The effects of ω-3 fatty acids and inulin addition to spelt pasta quality

Jelena Filipovic et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

Characterization of extrudates enriched with health promoting ingredients

Sajad Ahmad Wani et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2015)

Article Engineering, Chemical

Texture profile and correlation between sensory and instrumental analyses on extruded snacks

Amanda Maldo Paula et al.

JOURNAL OF FOOD ENGINEERING (2014)

Article Agriculture, Multidisciplinary

Characterization of the liposoluble fraction of common wheat (Triticum aestivum) and spelt (T. aestivum ssp. spelta) flours using multivariate analysis

Marija Bodroza-Solarov et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)

Article Food Science & Technology

Impact of Extrusion on Red Beetroot Colour Used as Pre-extrusion Colouring of Rice Flour

Arvind V. Durge et al.

FOOD AND BIOPROCESS TECHNOLOGY (2013)

Review Food Science & Technology

Texture measurement approaches in fresh and processed foods - A review

Lan Chen et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Food Science & Technology

Mathematical approach to assessing spelt cultivars (Triticum aestivum subsp spelt) for pasta making

Jelena Filipovic et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)

Article Food Science & Technology

Dough rheological properties in relation to cracker-making performance of organically grown spelt cultivars

Bojana Filipcev et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)

Article Food Science & Technology

Use of amaranth, quinoa and kaniwa in extruded corn-based snacks

Jose Martin Ramos Diaz et al.

JOURNAL OF CEREAL SCIENCE (2013)

Article Engineering, Chemical

Physical properties of extruded corn grits with corn fibre by CO2 injection extrusion

Yuan-Yuan Wang et al.

JOURNAL OF FOOD ENGINEERING (2013)

Article Agriculture, Multidisciplinary

The protective effect of hulls on the occurrence of Alternaria mycotoxins in spelt wheat

Jovana Vuckovic et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)

Article Food Science & Technology

Use of sesame oil cake (Sesamum indicum L.) on corn expanded extrudates

Elisabete Maria da Graca Costa do Nascimento et al.

FOOD RESEARCH INTERNATIONAL (2012)

Article Food Science & Technology

Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour

Bruna Menegassi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2011)

Article Engineering, Chemical

Structural and textural characterization of corn-lentil extruded snacks

Andriana Lazou et al.

JOURNAL OF FOOD ENGINEERING (2010)

Article Food Science & Technology

Comparison of viscoelastic properties of gluten from spelt and common wheat

Anna Pruska-Kedzior et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)

Article Food Science & Technology

Instrumental texture evaluation of extruded snack foods: A review

A. A. Anton et al.

CIENCIA Y TECNOLOGIA ALIMENTARIA (2007)

Article Food Science & Technology

In-line colour monitoring during food extrusion: Sensitivity and correlation with product colour

R. Valadez-Blanco et al.

FOOD RESEARCH INTERNATIONAL (2007)

Article Food Science & Technology

Assessment of color development due to twin-screw extrusion of rice-ghtcose-lysine blend using image analysis

Hanwu Lei et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2007)

Article Engineering, Multidisciplinary

Effect of twin-screw extrusion parameters on mechanical hardness of direct-expanded extrudates

M. Brncic et al.

SADHANA-ACADEMY PROCEEDINGS IN ENGINEERING SCIENCES (2006)

Article Food Science & Technology

Evaluation of rice flour modified by extrusion cooking

A Hagenimana et al.

JOURNAL OF CEREAL SCIENCE (2006)

Article Agriculture, Multidisciplinary

Spelt (Triticum aestivum ssp spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid

NL Ruibal-Mendieta et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Food Science & Technology

Changes in functionality of soy-based extrudates during single-screw extrusion processing

Y Sun et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2002)

Article Food Science & Technology

Effect of process conditions on the physical and sensory properties of extruded oat-corn puff

Y Liu et al.

JOURNAL OF FOOD SCIENCE (2000)

Article Food Science & Technology

Extrusion cooking process for amaranth (Amaranthus caudatus L.)

RN Chávez-Jáuregui et al.

JOURNAL OF FOOD SCIENCE (2000)