Enrichment of extruded snack products with coproducts from chestnut mushroom (Agrocybe aegerita) production: Interactions between dietary fiber, physicochemical characteristics, and glycemic load

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 17, 2012, Pages 4396-4401

  Brennan, Margaret A ^a   Derbyshire, Emma ^a   Tiwari, Brijesh K ^a   Brennan, Charles S ^a,b  

^a MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

^b LINCOLN UNIVERSITY   (New Zealand)

Author keywords

extrusion; food waste; glycemic response; mushroom; nonstarch polysaccharides

Indexed keywords

CO-PRODUCTS; COPRODUCT; DIETARY FIBERS; EXTRUDED SNACKS; FIBER CONTENTS; FOOD INDUSTRIES; FOOD WASTE; FRUIT BODY; FRUITING BODIES; GLYCEMIC RESPONSE; IN-VITRO; MUSHROOM; NEGATIVE CORRELATION; NON-STARCH POLYSACCHARIDES; PASTING PROPERTY; PHYSICOCHEMICAL CHARACTERISTICS; PRODUCT EXPANSION; READY-TO-EAT; READY-TO-EAT SNACKS; REPLACEMENT LEVEL; SPENT COMPOST; SPENT MUSHROOM COMPOST; STARCH CONTENTS; VEGETABLE PRODUCTS; VISCOSITY VALUE; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX; WHEAT FLOURS;

COMPOSTING; EXTRUSION; FIBERS; FUNGI;

CEREAL PRODUCTS;

WATER;

AGROCYBE; CEREAL; CHEMISTRY; DIET SUPPLEMENTATION; DIETARY FIBER; FLOUR; FRUITING BODY; GLYCEMIC INDEX; INDUSTRIAL WASTE; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; REVIEW; VISCOSITY;

AGROCYBE; CEREALS; DIETARY FIBER; FLOUR; FOOD, FORTIFIED; FRUITING BODIES, FUNGAL; GLYCEMIC INDEX; INDUSTRIAL WASTE; NUTRITIVE VALUE; PHYSICOCHEMICAL PHENOMENA; VISCOSITY; WATER;

AGROCYBE AEGERITA; BASIDIOMYCOTA; TRITICUM AESTIVUM;

EID: 84860459654     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3008635     Document Type: Review

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