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dc.contributor.authorPatil, Swapnil
dc.date.accessioned2018-01-22T20:23:19Z
dc.date.available2018-01-22T20:23:19Z
dc.date.issued2017-11-07
dc.identifier.urihttps://hdl.handle.net/10182/8909
dc.description.abstractProteins, vitamins, minerals and carbohydrates are important nutrients that play vital role in human metabolism. Cereals and Legumes are significant source of protein, dietary fiber, carbohydrates and dietary minerals. They are also an excellent source of essential amino acid lysine. Unfortunately, legume seeds that grow in New Zealand are considered as a low value crop and mainly used in animal feed production. However, we believe that combinations of legumes and cereals grown in New Zealand could be used as a value added food ingredient for products. On the other hand there has been increased attention in the utilization of non-meat protein rich food materials for food products. This may be due to their potential to control postprandial protein digestibility and glycaemic response of individuals. However, there is limited data available on the efficacy of legume and cereal that grown in New Zealand on the protein and carbohydrate digestibility. The main aim of this research project is to evaluate the potential of using blends of legume and cereal materials as a snack product on the manipulation of protein and carbohydrate digestibility in human. This project will advance knowledge of the transfer of processing and biochemical research to the food industry and thus the creation of a value added food chain for New Zealand grown legumes and cereals as processed snack products.en
dc.language.isoenen
dc.publisherLincoln Universityen
dc.rights.urihttps://researcharchive.lincoln.ac.nz/page/rights
dc.subjectlegumesen
dc.subjectcerealsen
dc.subjectextrusionen
dc.subjectpastaen
dc.subjectprotein digestibiltyen
dc.subjectphysico-chemical qualitiesen
dc.subjectglycaemic responseen
dc.titleThe role of protein and starch of legumes and cereals on the formation of healthy snack productsen
dc.typeThesisen
thesis.degree.grantorLincoln Universityen
thesis.degree.levelDoctoralen
thesis.degree.nameDoctor of Philosophyen
lu.thesis.supervisorBrennan, Charles
lu.thesis.supervisorMason, Sue
lu.thesis.supervisorBrennan, Margaret
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.subject.anzsrc090801 Food Chemistry and Molecular Gastronomy (excl. Wine)en
dc.subject.anzsrc0908 Food Sciencesen


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