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dc.contributor.author
Pastor Cavada, Elena
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Drago, Silvina Rosa
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González, Rolando J.
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Juan, Rocío
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Pastor, Julio E.
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Alaiz, Manuel
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Vioque, Javier
dc.date.available
2017-01-06T20:39:06Z
dc.date.issued
2013-09
dc.identifier.citation
Pastor Cavada, Elena; Drago, Silvina Rosa; González, Rolando J.; Juan, Rocío; Pastor, Julio E.; et al.; Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa); Wiley; International Journal Of Food Science And Technology; 48; 9; 9-2013; 1949-1955
dc.identifier.issn
0950-5423
dc.identifier.uri
http://hdl.handle.net/11336/10952
dc.description.abstract
Flour blends based on whole corn and rice with two added wild legumes at 15% level of cereal replacement were extruded to produce whole grain snacks. Extrusion temperature was 175 °C, and the moisture content was adjusted to 14%. The extruded products were evaluated for their physical, chemical and nutritional properties. Results showed that the addition of legumes produces a decrease in expansion in rice-containing samples and an increase in solubility in corn-containing samples. With only 15% of legume added to cereal, a significant increase in protein content and quality was obtained. An increase in fibre, polyphenol, iron and zinc content was also obtained. Protein digestibility was in the range of 81.8– 85.3%. Mineral availability ranged from 6.4 to 16.3% for iron and 10–16.3% for zinc. The performance of each mixture during extrusion and the physical properties of the extruded products were considered to be similar to those expected for snack-type products and described in the literature.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Amino Acid
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Cereal
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Extrusion
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Mineral Availability
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Nutritional Properties
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Protein Digestibility
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Physical Properties
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Wild Legumes
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa)
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-12-12T14:08:55Z
dc.identifier.eissn
1365-2621
dc.journal.volume
48
dc.journal.number
9
dc.journal.pagination
1949-1955
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Hoboken
dc.description.fil
Fil: Pastor Cavada, Elena. Consejo Superior de Investigaciones Cientificas; España. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
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Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
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Fil: González, Rolando J.. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
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Fil: Juan, Rocío. Universidad de Sevilla; España
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Fil: Pastor, Julio E.. Universidad de Sevilla; España
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Fil: Alaiz, Manuel. Consejo Superior de Investigaciones Cientificas; España
dc.description.fil
Fil: Vioque, Javier. Consejo Superior de Investigaciones Cientificas; España
dc.journal.title
International Journal Of Food Science And Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://dx.doi.org/10.1111/ijfs.12175
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12175/abstract
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