The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges

Legumes contain several healthy essential nutrients and bioactive compounds, and their symbiotic nitrogen fixation ability confers substantial economic and environmental advantages. The traditional perception that legume flours are unsuitable for extrusion cooking is now proving to be outdated. Rece...

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Veröffentlicht in:	Trends in food science & technology 2021-10, Vol.116, p.701-711
Hauptverfasser:	Tas, A.A., Shah, A.U.
Format:	Artikel
Sprache:	eng
Schlagworte:	Bioactive compounds Bulk density Cereals consumer acceptance Cooking Essential nutrients Extrusion Extrusions Information processing Legume flours Legumes manufacturing markets Nitrogen fixation Nitrogenation nutrient content Nutrients Quality management Sensory integration Sensory properties Snack foods Snacks
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