Process optimization for antioxidant enriched sorghum flour and apple pomace based extrudates using liquid CO2 assisted extrusion

LWT

Volumn 86, Issue , 2017, Pages 544-554

  Lohani, Umesh C ^a   Muthukumarappan, K ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Antioxidant activity; Apple pomace; CO2 assisted extrusion; In vitro starch digestibility; Sorghum flour; Total dietary fiber; Total phenolic content

Indexed keywords

ANTIOXIDANTS; CARBON DIOXIDE; EXTRUSION; FRUITS; NUTRITION; OPTIMIZATION; REACTION RATES; STARCH; WATER ABSORPTION;

ANTI-OXIDANT ACTIVITIES; APPLE POMACE; DIETARY FIBERS; IN-VITRO; SORGHUM FLOUR; TOTAL PHENOLIC CONTENT;

INDIUM COMPOUNDS;

EID: 85027833247     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.08.034     Document Type: Article

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