Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures

International Journal of Food Science and Technology

Volumn 51, Issue 4, 2016, Pages 911-919

  Singh, Jatinder Pal ^a   Kaur, Amritpal ^a   Shevkani, Khetan ^a   Singh, Narpinder ^a   Singh, Baljit ^b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Beetroot powder; Corn grit; Dietary fibre; Extrudates; Extrusion; Polyphenols

Indexed keywords

EXTRUSION; FREE RADICALS; HARDNESS;

CORN GRIT; DIETARY FIBRE; EXTRUDATES; EXTRUSION TEMPERATURES; IN-WATER ABSORPTION; POLYPHENOLS; TOTAL PHENOLIC CONTENT; WATER SOLUBILITY INDEX;

WATER ABSORPTION;

EID: 84962218396     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13051     Document Type: Article

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