A comparative study of the effects of three galactomannans on the functionality of extruded pea-rice blends

Food Chemistry

Volumn 124, Issue 4, 2011, Pages 1620-1626

  Ravindran, Ganesharanee ^a   Carr, Alistair ^a   Hardacre, Allan ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Extrusion; Galactomannans; Nutritional characteristics; Pea; Physical; Sensory

Indexed keywords

GALACTOMANNANS; NUTRITIONAL CHARACTERISTICS; PEA; PHYSICAL; SENSORY;

HARDNESS;

EXTRUSION;

ALGAROBA; GALACTOMANNAN; GUAR GUM;

ARTICLE; BULK DENSITY; COMPARATIVE STUDY; CONTROLLED STUDY; DIET SUPPLEMENTATION; DIETARY FIBER; FENUGREEK; FOOD PROCESSING; FOOD TEXTURE; GLYCEMIC INDEX; GRAIN HARDNESS; HUMAN; NONHUMAN; NUTRITIONAL PARAMETERS; ORGANOLEPTIC PROPERTY; PEA; PROTEIN METABOLISM; RICE; SENSORY EVALUATION; SOLUBILITY; WATER ABSORPTION;

CYAMOPSIS TETRAGONOLOBA; PISUM SATIVUM; TRIGONELLA FOENUM-GRAECUM;

EID: 77957019774     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.030     Document Type: Article

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