Amino Acid Improving and Physical Qualities of Extruded Corn Snacks Using Flours Made from Jerusalem Artichoke (Helianthus tuberosus), Amaranth (Amaranthus cruentus L.) and Pumpkin (Cucurbita maxima L.)

The effectiveness of supplementation with 5, 10 and 15% of flours made from Jerusalem artichoke roots (JAF), amaranth seeds (AF) and pumpkin tissue (PF) on the physical properties of corn‐based snacks and the improvement of their amino acids (aa) composition was studied. No higher than 10% enrichmen...

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Veröffentlicht in:	Journal of food quality 2016-12, Vol.39 (6), p.580-589
Hauptverfasser:	Peksa, Anna, Kita, Agnieszka, Jariene, Elvyra, Danilcenko, Honorata, Gryszkin, Artur, Figiel, Adam, Kulaitiene, Jurgita, Cerniauskiene, Judita, Aniolowska, Magda
Format:	Artikel
Sprache:	eng
Schlagworte:	Amaranth Amaranthus cruentus Amino acids Cucurbita maxima Flour Helianthus tuberosus Jerusalem artichokes Pumpkins Snacks Surface layer Texture
Online-Zugang:	Volltext
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