Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties

This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. The effects of these technological processes on carbohydrate and protein digestibility, extractable phenolic compounds (EPP), hydrolyzable phenolic...

Descripción completa

Detalles Bibliográficos
Autores principales: Muñoz-Pabon, Karen Sofia, Roa-Acosta, Diego Fernando, Hoyos-Concha, José Luis, Bravo-Gómez, Jesús Eduardo, Ortiz-Gómez, Vicente
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658072/
https://www.ncbi.nlm.nih.gov/pubmed/36359997
http://dx.doi.org/10.3390/foods11213383

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658072/
https://www.ncbi.nlm.nih.gov/pubmed/36359997
http://dx.doi.org/10.3390/foods11213383

Ejemplares similares