Novel use of Acacia senegal (Super Gum™) and Anogeisus latifolia (Gatifolia SD) as functional ingredients in extruded snack products: Their role in manipulating product characteristics and modulating the potential glycaemic response of snack foods

Starch/Staerke

Volumn 64, Issue 9, 2012, Pages 757-764

  Brennan, Margaret A ^a   Derbyshire, Emma ^a   Tiwari, Brijesh K ^a   Phillips, Glyn O ^b   Ogasawara, Takeshi ^c   Brennan, Charles S ^a,d  

^a MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

^b Phillips Hydrocolloids Research Ltd   (United Kingdom)

^c SAN EI GEN F F I INC   (Japan)

^d LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Extrusion; Gum arabic; Gum ghatti; Non Starch polysaccharides; Starch

Indexed keywords

AREA UNDER THE CURVES; CEREAL FLOURS; CONTROL SAMPLES; EXTRUDED SNACKS; FOOD INDUSTRIES; FUNCTIONAL INGREDIENT; GUM ARABIC; GUM GHATTI; IN-VITRO; LATIFOLIA; NON-STARCH POLYSACCHARIDES; NUTRITIONAL BENEFITS; PRODUCT CHARACTERISTICS; PRODUCT DENSITY; PRODUCT EXPANSION; READY-TO-EAT; READY-TO-EAT SNACKS; REPLACEMENT LEVEL; SENEGAL; SNACK FOOD; WHEAT FLOURS;

EXTRUSION; GLUCOSE; STARCH;

CEREAL PRODUCTS;

ACACIA SENEGAL; ANOGEISSUS LATIFOLIA; TRITICUM AESTIVUM;

EID: 84865853556     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201200026     Document Type: Article

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