Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean

Texturized defatted meals from sunflower, soybean and flaxseed prepared using extrusion technology were incorporated in noodles to improve the protein content of noodles. Noodles were also evaluated for chemical composition, cooking quality, color, functional, textural and sensory properties. Sensor...

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Veröffentlicht in:	Journal of food science and technology 2015-09, Vol.52 (9), p.5882-5889
Hauptverfasser:	Bhise, Suresh, Kaur, A., Aggarwal, Poonam
Format:	Artikel
Sprache:	eng
Schlagworte:	Analysis Chemical compounds Chemistry Chemistry and Materials Science Chemistry/Food Science color Cooking cooking quality extrusion Flour Food Food Science Helianthus annuus Laboratories linseed Meals noodles Nutrition Original Original Article Pasta protein content Proteins Raw materials Seeds sensory properties Soybeans Studies sunflower meal texturization wheat flour
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