Article

Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures

2020-04-01

Abstract excerpt

Snacks directly expanded (second-generation) are trendy in the market, but considered products of poor nutritional due to usually made with corn starch. In this research, optimization of the extrusion process variables and the bean flour inclusion level was carried out to develop optimized expanded snacks (OES) with high nutritional/antioxidant value from corn/common bean flours mixtures. Physicochemical, nutritio...

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Literature Corpus work: 0db54b4f-b293-559f-8005-12ba82955f07
DOI: 10.1016/j.lwt.2020.109172

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Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixturesDOI 10.1016/j.lwt.2020.109172Read

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