Now showing items 1-6 of 6
Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact
(Wiley-VCH Verlag, 2012-05)
Three non-traditional pseudo-cereal flours (amaranth, buckwheat and millet) were used in the manufacture of extruded breakfast cereal products as a replacement for wheat and maize flour. The use of these flours altered the ...
Impact of dietary fibre-enriched ready-to-eat extruded snacks on the postprandial glycaemic response of non-diabetic patients
Food intervention is a financially sensible way for prevention and treatment of diabetes. Extruded snack foods are considered high glycaemic products. Our previous research illustrated that postprandial glycaemic responses ...
Novel use of Acacia senegal (Super Gum™) and Anogeisus latifolia (Gatifolia SD) as functional ingredients in extruded snack products: their role in manipulating product characteristics and modulating the potential glycaemic response of snack foods
(Wiley-VCH Verlag, 2012-09)
Acacia senegal (in the form of Super Gum™) and Anogeissus latifolia (in the form of gum Gatifolia SD) were used in the manufacture of ready to eat extruded cereal snack products. Inclusions rates were 0, 5, 10 and 15% w/w ...
Enrichment of extruded snack products with coproducts from chestnut mushroom (Agrocybe aegerita) production: Interactions between dietary fiber, physicochemical characteristics, and glycemic load
(American Chemical Society (ACS Publications), 2012)
Mushrooms are a common vegetable product that have also been linked to pharmaceutical and medicinal uses. However, the production of the fruiting bodies of mushrooms results in a large quantity of food waste in the form ...
Application of supercritical carbon dioxide to fruit and vegetables: extraction, processing, and preservation
(Taylor and Francis Online, 2012)
Supercritical carbon dioxide (SCCO₂) has been found to be a valuable technology for processing and preservation of fruit and vegetables. It has been employed for the inactivation of microorganisms and enzymes in fruit and ...
A randomized trial investigation an iron-rich bread as a prophylaxis against iron deficiency in pregnancy
(Taylor & Francis on behalf of Informa Healthcare, 2012-06)
The iron-rich bread (2.2 mg iron per 50 g slice) used in the study was developed using Eragrostis tef flour, naturally rich in iron. Iron deficiency is prevalent in pregnancy and compliance with supplements can be low. In ...