Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking

Food Chemistry

Volumn 113, Issue 4, 2009, Pages 989-996

  Anton, Alex A ^a   Gary Fulcher, R ^a   Arntfield, Susan D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Antioxidants; Beans; Corn starch; Extrusion; Phytic acid; Texture; Trypsin inhibitors

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; PHENOL DERIVATIVE; PHYTIC ACID; STARCH; TRYPSIN INHIBITOR;

ANTIOXIDANT ACTIVITY; ARTICLE; BEAN; COOKING; FAST FOOD; FLUOR; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; NUTRITIONAL VALUE;

PHASEOLUS VULGARIS; ZEA MAYS;

EID: 55949100986     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.08.050     Document Type: Article

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