Production of innovative antioxidant‐rich and gluten‐free extruded puffed breakfast cereals from purple sweet potato (Ipomoea batatas L.) and red rice using a mixture design approach

The effect of formulation on physiochemical and functional properties of extruded breakfast cereals was investigated. The anthocyanins of breakfast cereals were quantified using HPLC, and remarkable retention of anthocyanins and antioxidant properties was recorded. The purple sweet potato (PSP) indi...

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Veröffentlicht in:	Journal of food processing and preservation 2022-07, Vol.46 (7), p.n/a
Hauptverfasser:	Senevirathna, Sri Sampath Janaka, Ramli, Nurul Shazini, Azman, Ezzat Mohamad, Juhari, Nurul Hanisah, Karim, Roselina
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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