Functional, chemical, and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying process

[1]  İ. Çelik,et al.  Investigation of some properties of gluten-free tarhanas produced by red, green and yellow lentil whole flour , 2020, Food Science and Technology.

[2]  L. Schwarz,et al.  Stabilization treatment of rice bran alters phenolic content and antioxidant activity , 2020 .

[3]  Rosidah,et al.  The formulation of alternative gluten-free mung bean biscuits , 2020, Journal of Physics: Conference Series.

[4]  Zou Xiaobo,et al.  Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints , 2019, Trends in Food Science & Technology.

[5]  Kharidah Muhammad,et al.  Effects of moist-heat treatments on color improvement, physicochemical, antioxidant, and resistant starch properties of drum-dried purple sweet potato powder , 2018, Journal of Food Process Engineering.

[6]  I. D. Alvim,et al.  Influence of process variables on the drum drying of mango pulp , 2018 .

[7]  C. C. Ferrari,et al.  Performance of different process additives on the properties of mango powder obtained by drum drying , 2018 .

[8]  S. Almonacid,et al.  Effect of drum drying temperature on drying kinetic and polyphenol contents in pomegranate peel , 2017 .

[9]  Baljit Singh,et al.  Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks , 2017, Journal of Food Science and Technology.

[10]  E. Arendt,et al.  Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products. , 2017, Annual review of food science and technology.

[11]  H. Corke,et al.  Hot Air Drying Induces Browning and Enhances Phenolic Content and Antioxidant Capacity in Mung Bean (Vigna radiata L.) Sprouts , 2017 .

[12]  Narpinder Singh,et al.  Effect of feed moisture and extrusion temperature on protein digestibility and extrusion behaviour of lentil and horsegram , 2016 .

[13]  Fengfeng Wu,et al.  Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion , 2015 .

[14]  A. Linnemann,et al.  Mung Bean: Technological and Nutritional Potential , 2015, Critical reviews in food science and nutrition.

[15]  W. Prinyawiwatkul,et al.  Physico‐functional and antioxidant properties of purple‐flesh sweet potato flours as affected by extrusion and drum‐drying treatments , 2014 .

[16]  A. Rios,et al.  Physicochemical, technological and sensory characteristics of a rice (Oryza sativa L.) and bean (Phaseolus vulgaris L.) soup prepared by extrusion , 2013 .

[17]  Ricardo Simpson,et al.  Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber. , 2010, Journal of food science.

[18]  A. Plunkett,et al.  The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products , 2009 .

[19]  M. Maskan,et al.  Effect of extrusion cooking on functional properties and in vitro starch digestibility of barley-based extrudates from fruit and vegetable by-products. , 2009, Journal of food science.

[20]  P. Sirivongpaisal,et al.  Crystallinity and Rheological Properties of Pregelatinized Rice Starches Differing in Amylose Content , 2009 .

[21]  H. Köksel,et al.  Chemical and Sensory Properties of New Gluten-free Food Products: Rice and Corn Tarhana , 2008 .

[22]  Nong-xue Qiu,et al.  Polyphenols contents and antioxidant capacity of 68 Chinese herbals suitable for medical or food uses , 2008 .

[23]  A. Torres,et al.  Chemical composition, antioxidant capacity and functionality of raw and processed Phaseolus lunatus , 2007 .

[24]  L. Cisneros-Zevallos,et al.  Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts , 2006 .

[25]  R. Tharanathan,et al.  Influence of drying conditions on functional properties of potato flour , 2006 .

[26]  A. Noomhorm,et al.  Optimization of Drum Drying Parameters for Low Amylose Rice (KDML105) Starch and Flour , 2003 .

[27]  C. Mouquet,et al.  Ability of a ''very low-cost extruder'' to produce instant infant flours at a small scale in Vietnam , 2003 .

[28]  M. Kostoglou,et al.  Effect of Feed Concentration on the Production of Pregelatinized Starch in a Double Drum Dryer , 2002 .

[29]  M. Alpaslan,et al.  Effect of Drying Methods on Functional Properties of Tarhana: A Wheat Flour-Yogurt Mixture , 2002 .

[30]  N. Valous,et al.  Performance of a double drum dryer for producing pregelatinized maize starches , 2002 .

[31]  Ş. Ibanoğlu.  FUNCTIONAL PROPERTIES OF SPRAY DRIED TARHANA , 1999 .

[32]  P. Ainsworth,et al.  Extrusion of tarhana : effect of operating variables on starch gelatinization , 1996 .

[33]  H. Schubert.  Instantization of powdered food products , 1993 .

[34]  B. M. Watts,et al.  Basic Sensory Methods for Food Evaluation , 1989 .

[35]  R. Anderson.  Water Absorption and Solubility and Amylograph Characteristics of Roll-Cooked Small Grain Products! , 1982 .

[36]  Young-soon Kim,et al.  Studies on the Composition of Korean Mung Bean (Phaseolus aureus) , 1981 .

[37]  G. Birch,et al.  Degree of Gelatinisation of Cooked Rice , 1973 .

[38]  R. Takahashi,et al.  Pregelatinization of Wheat Starch in a Drum Drier , 1969 .