Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice

Food Chemistry

Volumn 128, Issue 4, 2011, Pages 961-967

  Pastor Cavada, Elena ^a   Drago, Silvina R ^b   González, Rolando J ^b   Juan, Rocío ^c   Pastor, Julio E ^c   Alaiz, Manuel ^a   Vioque, Javier ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^c UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Extrusion; Iron availability; Lathyrus; Nutritional properties

Indexed keywords

BROWN RICE; CHEMICAL COMPOSITIONS; EXTRUDED PRODUCTS; IRON AVAILABILITY; LATHYRUS; MINERAL AVAILABILITY; MINERAL CONTENT; NUTRITIONAL PROPERTIES; PHYSICAL CHARACTERISATION; POLYPHENOL CONTENT; PROTEIN CONTENTS; PROTEIN DIGESTIBILITY; SINGLE SCREW EXTRUDER; SPECIFIC MECHANICAL ENERGY; WHOLE CORN;

AMINO ACIDS; ENERGY UTILIZATION; EXPANSION; EXTRUSION; GRAIN (AGRICULTURAL PRODUCT); IRON; PROTEINS; SILICATE MINERALS; SOLUBILITY; ZINC;

NUTRITION;

3 OXALYLAMINOALANINE; CHYMOTRYPSIN A; HISTIDINE; IRON; ISOLEUCINE; LEUCINE; METHIONINE; MINERAL; SULFUR; THREONINE; VALINE; ZINC;

AMINO ACID COMPOSITION; ARTICLE; CHEMICAL COMPOSITION; CORN; DIGESTION; ENERGY CONSUMPTION; LATHYRUS ANNUUS; LATHYRUS CLYMENUM; LEGUME; NUTRITIONAL PARAMETERS; NUTRITIONAL VALUE; RICE; SOLUBILITY;

LATHYRUS; LATHYRUS ANNUUS; LATHYRUS CLYMENUM; ZEA MAYS;

EID: 79958040404     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.126     Document Type: Article

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