Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.) flour

Food Chemistry

Volumn 276, Issue , 2019, Pages 22-32

  Bhat, Naseer Ahmad ^a   Wani, Idrees Ahmed ^a   Hamdani, Afshan Mumtaz ^a   Gani, Adil ^a  

^a UNIVERSITY OF KASHMIR   (India)

Author keywords

Antioxidant; Crude lycopene; Extrusion; Storage; Whole wheat

Indexed keywords

ENERGY STORAGE; EXTRUSION; HARDNESS;

ANTIOXIDANT PROPERTIES; INHIBITION OF LIPID PEROXIDATION; LYCOPENES; NUTRITIONAL QUALITIES; SCAVENGING ACTIVITIES; TOTAL PHENOLIC CONTENT; WHEAT (TRITICUM AESTIVUM L.); WHOLE WHEAT;

ANTIOXIDANTS;

ASCORBIC ACID; CAROTENOID; LYCOPENE; PHENOL; ANTIOXIDANT; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BULK DENSITY; COLOR; DPPH RADICAL SCAVENGING ASSAY; HARDNESS; LIPID PEROXIDATION; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; PROTEIN CONTENT; SENSORY EVALUATION; TOMATO; TRITICUM AESTIVUM; WHEAT FLOUR; ANALYSIS; CHEMICAL PHENOMENA; CHEMISTRY; FAST FOOD; FLOUR; FOOD HANDLING; TASTE; WHEAT;

ANTIOXIDANTS; CHEMICAL PHENOMENA; FLOUR; FOOD HANDLING; NUTRITIVE VALUE; PHENOLS; SNACKS; TASTE; TRITICUM;

EID: 85054250574     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.09.170     Document Type: Article

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