Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory Characterization

This study was aimed to use extrusion cooking as a pretreatment for non-conventional seeds (Indian horse chestnut flour) to blend them with whole grain flours (whole wheat flour, whole barley flour, and whole corn flour) for the development of a pregelatinized cereal bar (PCB). In this study, date p...

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Detalles Bibliográficos
Autores principales: Allai, Farhana Mehraj, Dar, B. N., Gul, Khalid, Adnan, Mohd, Ashraf, Syed Amir, Hassan, Md Imtaiyaz, Pasupuleti, Visweswara Rao, Azad, Z. R. A. A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9024333/
https://www.ncbi.nlm.nih.gov/pubmed/35464008
http://dx.doi.org/10.3389/fnut.2022.870819

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9024333/
https://www.ncbi.nlm.nih.gov/pubmed/35464008
http://dx.doi.org/10.3389/fnut.2022.870819

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