Cargando…

Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes

Industrial applications of pulses in various food products depend on pulse flour techno-functionality. To manipulate the techno-functional properties of yellow pea flour, the effects of flour particle size (small vs. large), extrusion temperature profile (120, 140 and 160 °C at the die) and air inje...

Descripción completa

Detalles Bibliográficos
Autores principales:	Sinaki, Nasibeh Y., Paliwal, Jitendra, Koksel, Filiz
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957081/ https://www.ncbi.nlm.nih.gov/pubmed/36832963 http://dx.doi.org/10.3390/foods12040889

Ejemplares similares

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks
por: Sinaki, Nasibeh Y., et al.
Publicado: (2021)

Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals
por: Singh, Ravinder, et al.
Publicado: (2022)

Techno-Functional Properties of Corn Flour with Cowpea (Vigna unguilata) Powders Obtained by Extrusion
por: Sotelo-Díaz, Luz Indira, et al.
Publicado: (2023)

Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making
por: Moreno-Araiza, Oscar, et al.
Publicado: (2023)

Techno-Functional and Rheological Properties of Alternative Plant-Based Flours
por: Badia-Olmos, Celia, et al.
Publicado: (2023)

Investigation of Wood Flour Size, Aspect Ratios, and Injection Molding Temperature on Mechanical Properties of Wood Flour/Polyethylene Composites
por: Golmakani, Mohammad E., et al.
Publicado: (2021)

Physicochemical, functional and rheological properties of grass pea (Lathyrus sativus L.) flour as influenced by particle size
por: Bala, Manju, et al.
Publicado: (2020)

Influence of composite flour constituents and extrusion temperature in the production of analog rice
por: Sumardiono, Siswo, et al.
Publicado: (2021)

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality
por: Pang, Jinyue, et al.
Publicado: (2021)

Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles
por: Liu, Haibo, et al.
Publicado: (2023)

Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties
por: Martín-Diana, Ana Belén, et al.
Publicado: (2022)

Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology
por: Sumardiono, Siswo, et al.
Publicado: (2021)

Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour
por: Córdoba-Cerón, Deiny Maryeli, et al.
Publicado: (2023)

Effect of wheat dextrin on corn flour extrusion characteristics
por: Guéritte, Maxime, et al.
Publicado: (2023)

Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours
por: Dogruer, Ilgin, et al.
Publicado: (2023)

Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread
por: Coţovanu, Ionica, et al.
Publicado: (2023)

Ultrafine grinding of wheat flour: Effect of flour/starch granule profiles and particle size distribution on falling number and pasting properties
por: Guan, Erqi, et al.
Publicado: (2020)

Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread
por: Coțovanu, Ionica, et al.
Publicado: (2022)

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review
por: Olakanmi, Sunday J., et al.
Publicado: (2022)

Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties
por: Kiiru, Samuel M., et al.
Publicado: (2020)

Hypoglycemic Effects and Mechanisms of Buckwheat–Oat–Pea Composite Flour in Diabetic Rats
por: Yin, Xueqian, et al.
Publicado: (2022)

Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties
por: Vela, Antonio J., et al.
Publicado: (2023)

Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product
por: Zambrano, Yadira, et al.
Publicado: (2022)

Optimization of extrusion conditions for the production of instant grain amaranth‐based porridge flour
por: Akande, Olamide A., et al.
Publicado: (2017)

Substituting Whole Wheat Flour with Pigeon Pea (Cajanus cajan) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion
por: Sachanarula, Sirin, et al.
Publicado: (2022)

Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies
por: Belorio, Mayara, et al.
Publicado: (2019)

Effect of gamma irradiation on physicochemical properties of stored pigeon pea (Cajanus cajan) flour
por: Bamidele, Oluwaseun P, et al.
Publicado: (2013)

Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour
por: Çabuk, Burcu, et al.
Publicado: (2018)

Nutritional and antinutritional evaluation of complementary foods formulated from maize, pea, and anchote flours
por: Gemede, Habtamu Fekadu
Publicado: (2020)

Nutritional, Techno-Functional and Structural Properties of Black Soldier Fly (Hermetia illucens) Larvae Flours and Protein Concentrates
por: Mshayisa, Vusi Vincent, et al.
Publicado: (2022)

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour
por: Jukić, Marko, et al.
Publicado: (2022)

Teeth and Flour
por: Cutter, Ephraim
Publicado: (1878)

Wheat and Flour
Publicado: (1876)

The Flour of the Family
Publicado: (1875)

Wholesome Flour
Publicado: (1876)

Wheat and Flour
por: Holbrook, M. L.
Publicado: (1876)

Fefferole Flour
por: MacDonald, Marian
Publicado: (1879)

Tomato Flour
Publicado: (1883)

Flour Making
Publicado: (1876)

Multi‐response optimization of extrusion conditions of grain amaranth flour by response surface methodology
por: Atukuri, Julian, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_dnvcb086i2tt2bbb6tv77mpqmu