Physicochemical properties of iron‐fortified, low glycemic index (GI) barley based extruded ready‐to‐eat snacks developed using twin‐screw extruder

[1]  V. Gudipati,et al.  Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation. , 2018, Journal of the science of food and agriculture.

[2]  Tawheed Amin,et al.  Structural properties of high-protein, low glycaemic index (GI) rice flour , 2017 .

[3]  J. Báez-González,et al.  Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures , 2016, Molecules.

[4]  Pradyuman Kumar,et al.  Development and parameter optimization of health promising extrudate based on fenugreek oat and pea , 2016 .

[5]  M. Sihag,et al.  Development of an alternative low-cost cereal-based weaning food fortified with iron and vitamin A (retinol acetate) , 2016, The Indian Journal of Animal Sciences.

[6]  Rachna,et al.  Response Surface Analysis and Process Optimization of Twin Screw Extrusion Cooking of Potato‐Based Snacks , 2015 .

[7]  Juming Tang,et al.  Impact of food processing on the glycemic index (GI) of potato products , 2014 .

[8]  Shashi Bala Singh,et al.  Protected Cultivation for Food and Nutritional Security at Ladakh , 2010 .

[9]  X. Meng,et al.  Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack , 2010 .

[10]  S. Ullrich,et al.  Barley for food: Characteristics, improvement, and renewed interest , 2008 .

[11]  Fahrettin Göğüş,et al.  Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products , 2008 .

[12]  Kamolwan Jangchud,et al.  Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks , 2008 .

[13]  L. Diosady,et al.  Effect of iron compounds on the storage stability of multiple-fortified Ultra Rice® , 2008 .

[14]  Lara Wakeling,et al.  Nutritional aspects of food extrusion: a review , 2007 .

[15]  Paul Ainsworth,et al.  The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks , 2006 .

[16]  Paul Ainsworth,et al.  The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks , 2005 .

[17]  M. Karwe,et al.  Physicochemical Properties of Quinoa Extrudates , 2003 .

[18]  R. Theuer.  Effect of Iron on the Color of Barley and Other Cereal Porridges , 2002 .

[19]  Eun Yong Lee,et al.  Effects of gelatinization and moisture content of extruded starch pellets on morphology and physical properties of microwave-expanded products , 2000 .

[20]  F. Hsieh,et al.  Texture and chemical characteristics of soy protein meat analog extruded at high moisture , 2000 .

[21]  Y. Chang,et al.  Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates. , 2000, Die Nahrung.

[22]  F. Saura-calixto,et al.  A starch hydrolysis procedure to estimate glycemic index , 1997 .

[23]  F. Saura-calixto,et al.  Analysis of resistant starch: a method for foods and food products , 1996 .

[24]  M. Jägerstad,et al.  The effects of various thermal processes on protein quality, vitamins and selenium content in whole-grain wheat and white flour , 1987 .

[25]  K. McCarthy,et al.  Evaluation of snack foods from barley-tomato pomace blends by extrusion processing , 2008 .

[26]  R. T. Patil,et al.  Evaluation of Methods for Expansion Properties of Legume Extrudates , 2007 .

[27]  V. Derycke,et al.  Effect of Processing Conditions on Color Change of Brown and Milled Parboiled Rice , 2006 .

[28]  H. Köksel,et al.  Effects of extrusion variables on the properties of waxy hulless barley extrudates. , 2004, Die Nahrung.

[29]  B. Baik,et al.  Extrusion of Regular and Waxy Barley Flours for Production of Expanded Cereals , 2004 .

[30]  M. Camire.  14 – Extrusion cooking , 2002 .

[31]  F. Smith,et al.  COLORIMETRIC METHOD FOR DETER-MINATION OF SUGAR AND RELATED SUBSTANCE , 1956 .

[32]  Majid Ezzati,et al.  For Personal Use. Only Reproduce with Permission from the Lancet Publishing Group , 2022 .

[33]  R. Hoseney,et al.  Factors Affecting the Viscosity of Extrusion-Cooked Wheat Starch ' , 2022 .