Development of Extruded Noodles Incorporated with Dried Vegetables and the Evaluation of Quality Characteristics.
Sign Up to like & getrecommendations! Published in 2022 at "Anais da Academia Brasileira de Ciencias"
DOI: 10.1590/0001-3765202220211401
Abstract: In this study, extruded noodles incorporated with dried green bean, tomato, and okra seed powder was produced using an extruder at 80 °C and 100 °C barrel temperatures. Vegetable powder was blended with wheat flour… read more here.
Keywords: incorporated dried; noodles incorporated; powder; quality characteristics ... See more keywords
Phenolic Release during In Vitro Digestion of Cold and Hot Extruded Noodles Supplemented with Starch and Phenolic Extracts
Sign Up to like & getrecommendations! Published in 2022 at "Nutrients"
DOI: 10.3390/nu14183864
Abstract: Dietary phenolic compounds must be released from the food matrix in the gastrointestinal tract to play a bioactive role, the release of which is interfered with by food structure. The release of phenolics (unbound and… read more here.
Keywords: hot extruded; cold hot; starch phenolic; release ... See more keywords