Now showing items 1-5 of 5
Molecular features of wheat endosperm arabinoxylan inclusion in functional bread
Arabinoxylan (AX) is a major dietary fibre component found in a variety of cereals. Numerous health benefits of arabinoxylans have been reported to be associated with their solubility and molecular features. The current ...
The development of expanded snack product made from pumpkin flour-corn grits: effect of extrusion conditions and formulations on physical characteristics and microstructure
Pumpkin products confer natural sweetness, desirable flavours and β-carotene, a vitamin A precursor when added as ingredients to extruded snacks. Therefore, a potential use for dried pumpkin flour is as an ingredient in ...
The effects of dietary fibre addition on the quality of common cereal products
Cereal products are consumed daily by the majority of the population. Popular belief is that these cereal products, rich in carbohydrates, produce a high glycaemic response and may not be a contributing factor to the obesity ...
Integration of β-glucan fibre rich fractions from barley and mushrooms to form healthy extruded snacks
(Springer Verlag, 2013-03)
β-glucan is a commonly researched plant cell wall component that when incorporated into food products has been associated with cholesterol and glycaemic response reductions. This study focusses on β-glucan rich fractions ...
Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks
Consumer appeal for ready-to-eat (RTE) products is forecast to grow rapidly over the next 5 years as consumers demand convenient snacks with exciting sensory and textural properties. Extrusion technology has been used ...