Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products

Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products

The addition of flaxseed and amaranth on the physicochemical, functional, and microstructural changes of instant-extruded products was evaluated. Six mixtures with different proportions of amaranth (18.7−33.1%), flaxseed (6.6−9.3%), maize grits (55.6−67.3%) and minor in...

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Bibliographic Details
Main Authors: Jazmin L. Tobias-Espinoza, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, María A. Núñez-González, Fernando Martínez-Bustos, Carmen O. Meléndez-Pizarro, Juan G. Báez-González, Juan A. Ortega-Gutiérrez
Format: Article
Language:English
Published: MDPI AG 2019-05-01
Series:Foods
Subjects:
extruded products
flaxseed
amaranth
dietary fiber
extrusion-cooking
Online Access:https://www.mdpi.com/2304-8158/8/6/183

Internet

https://www.mdpi.com/2304-8158/8/6/183

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