Nutritional quality of extruded snacks developed from composite of rice brokens and wheat bran

International Journal of Food Properties

Volumn 3, Issue 3, 2000, Pages 421-431

  Singh, D ^a   Chauhan, G S ^a   Suresh, I ^b   Tyagi, S M ^a  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0347645664     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1080/10942910009524646     Document Type: Article

References (35)

1. AOAC. 1990. Official Methods for Analysis, 15 edition. Harwitz, W. ed. Assocation of Official Analytical Chemists, Washington, D.C.
2. Bartnik, M., and Florysiak, J. 1988. Phytate hydrolysis during bread-making in several rosts of polich bread. Nahrung. 32: 37-42.
3. Bartnik, M., and Jakubezyk, T. 1989. Chemical composition and the nutritive value of wheat bran. World review of Nutrition and Dietetics. 60: 62.
4. Bartnik, M., and Szymenska, S. 1988. The hydrolysis of phytate during fermentation of dough supplemented with different fractions of wheat bran. Annual Report Warsaw Agriculture University Food Technology and Nutrition.
5. Beetner, G., Tsao, T. F., Frey, A., and Harper, J. 1974. Degradation of thiamine and riboflavin during extrusion processing. Journal of Food Science. 39: 207.
6. Carpenter, K. J. 1970. Corrected straight-acid procedure for determination of available lysine in foods. Biochemistry Journal. 77: 604
7. Calhoun, W. K., Heppuvn, F. N., and Bradley, W. B. 1960. The distribution of the vitamins of wheat in commercial mill products. Cereal Chemistry. 37: 755.
8. Chauhan, G. S., Verma, N. S., and Bains, G. S. 1988. Effect of extrusion processing on the nutritional quality of protein in rice-legume blends. Die. Nahrung. 32: 43.
9. Czerniejewski, C. P., Shank, C. W. Beuhtel, W. G., and Bradley, W. B. 1964. The minerals of wheat flour and bran. Cereal Chemistry. 41: 65.
10. Eggum, B. O., Juliano, B. O., and Maningat, C. C. 1982. Protein and energy utilization of rice milling fractions by rats. Quality Plant Foods in Human Ntrition. 31: 371-374.
11. Fairweather-Tait, S. J., Symer, L. L., Smith, A. C., and Johnson, I. T. 1987. The effect of extrusion cooking on iron absorption from maize and potato. Journal of Sci. Food Agric. 39: 341-348.
12. FAO. 1979. Production Year Book. Rome. 33:251.
13. Fellers, D. A., Shepherd, A. D., Bellard, N. J., Mossman, A. P., and Waserman, T.T. 1968. Protein concentrates by dry milling of wheat millfeeds. II compositional aspects. Cereal Chemistry. 45: 520-529.
14. Gopal, D. H. 1988. Protein concentrate from Italian millets and their enzymatic hydrolysis. Food Chemistry. 29: 79-108.
15. Gopalan, C., Ramashastri, B. V., and Balasubramanian, S. C. 1990. Nutritive value of Indian Foods. National Institute of Nutrition, ICMR Hyderabad (India).
16. Hansmeyer, W. A., Sattnbe, L. D., and Mattern, P. J. 1976. Characterization of products from wet fractionation of wheat bran. Journal of Food Science. 41: 505-508.
17. Harper, J. M., Stone, M. L., Tribelhorn, R. E., Jansen, G. R., Lorenz, K. J., and Maga, J. A. 1977. Evaluation of low cost extrusion cookers for use in LDC'S Annual Report, LEC-2, Colorado State University, Ford Collins.
18. Harper, J. M., and Jansen, G. R. 1985. Production of nutritional precooked foods in developing countries by low-cost extrusion technology. Food Rev. Int. 1: 27-97.
19. Haugh, W., and Lantzsch, H. J. 1988. Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of Science Food Agriculture. 34: 1423-26.
20. IRRI, 1972. Anual report for 1971. Int. Rice Res. Inst. LOS Banos, Philippines.
21. Kakade, M. L., Rachis, J. J., McGhee, J. E., and Pusking, G. A. 1974. Determination of trypsin inhibitor activity of soy products. Cereal Chemistry. 51: 376.
22. Kohler, G. O., and Palter, R. 1967. Studies on methods for amino acid analysis of wheat products. Cereal Chemistry. 44: 512-520.
23. Maga, J. A., and Sizer, C. E. 1978. Ascorbic acid thiamin retention during extrusion of potato flakes. Libensm. Wiss. Technol. 11: 192.
24. Meuser, F., Kohler, F., Mohr, G., and Steyer, W. 1980. Improved nutritive value of extrusion cooked corn grits by protein enrichment with potato protein coagulate. Starke, 32(7): 238-243.
25. Miladi, S., Hegsted, D. M., Saunders, R. M., and Kohler, G. O. 1972. The relative nutritive value, amino acid content and digestibility of proteins of wheat mill fractions. Cereal Chemistry. 49:119-127.
26. Molina, M. R., Braham, J. E., and Bressani, R. 1983. Some characteristics of whole corn, whole soybean (70:30) and rice whole soybean (70:30) mixtures processed by simple extrusion cooking. Journal of Food Science. 48:434.
27. Mustakas, G. C., Albrecht, W. J., Bookwalter, G. N., McGhee, J. E., Kwolek, W. F., and Griffin, E.L. 1970. Extruder processing to improve nutritional quality, flavour and keeping quality of full-fat soy flour. Food Technology. 24: 1290.
28. Mustakas, G. C., Griffin, E. L. Jr., Allen, L. E., and Smith, O. B. 1964. Production and nutritional evaluation of extrusion cooked full-fat soybean flour. Journal of American Oil Chemists Society. 41: 607.
29. Pedersen, B., and Eggum, B. C. 1983. The influence of milling on the nutritive value of flour from cereal grains. 1. Quality Plant Foods in Human Nutrition. 33: 99-112.
30. Peterson, C. J., Johnson, V. A., Mattern, P. J. 1983. Evaluation of variation in mineral element concentrations in wheat flour and bran of different cultivars. Cereal Chemistry. 50: 450-455.
31. Ranganna, S. 1986. Handbook of analysis and quality control for fruit and vegetable products, 3rd edition. Tata McGraw-Hill Publishing Company Limited, New Delhi (India).
32. Smith, O. B. 1975. Extrusion and forming creating new foods. Food Engineering. 47(7-12): 48.
33. Taira, H., Taira, M., Matsuzaki, A., Matsushina, S. 1976. Effect of nitrogen top dressing on B-vitamin content of rice grain. Ncppon Sakunotso Gakkai Kiji. 45: 69-74.
34. Tsao, T. T. 1977. Available lysine retention during extrusion processing of instant rice spaghetti. Lebensm. Wiss. Technol. 9: 66-98.
35. Waggle, D. H., Lambert, M. A., Miller, G. D., Farrel, E. P., and Deyae, C. W. 1967. Extensive analysis of flours and mill feeds made from nine different wheat mixes. II. Amino-acids, minerals, vitamins and gross energy. Cereal Chemistry. 44:48-60.