dc.contributor.author | do Carmo, Cátia Saldanha | |
dc.contributor.author | Varela, Paula | |
dc.contributor.author | Poudroux, Claire | |
dc.contributor.author | Dessev, Tzvetelin | |
dc.contributor.author | Myhrer, Kristine S. | |
dc.contributor.author | Rieder, Anne | |
dc.contributor.author | Zobel, Hanne | |
dc.contributor.author | Sahlstrøm, Stefan | |
dc.contributor.author | Knutsen, Svein Halvor | |
dc.date.accessioned | 2019-06-24T06:47:26Z | |
dc.date.available | 2019-06-24T06:47:26Z | |
dc.date.created | 2019-06-19T15:52:48Z | |
dc.date.issued | 2019 | |
dc.identifier.issn | 0023-6438 | |
dc.identifier.uri | http://hdl.handle.net/11250/2601760 | |
dc.description.abstract | The objective of this study was to explore the production of an expanded snack entirely based on pea- and oatrich fractions using the extrusion technology. The effect of the die temperature, HZ6 (146–175 °C) and blend moisture content, MC (11.2 and 16.8% dry basis) were investigated aiming at maximizing expansion, while obtaining a good texture and pleasant sensory perception. The best response was obtained with a HZ6 of 160 °C and MC of 11.2%. MC was the parameter that most influenced final extrudate properties/responses. The gross composition of the raw-material was not modified by extrusion processing apart from a decrease in glucose and fructose content attributed to Maillard reactions. The snacks contained 3.5 g of β-glucan per portion. This is high enough for both approved EFSA health claims: lowers cholesterol and reduces post-prandial glucose response. | nb_NO |
dc.language.iso | eng | nb_NO |
dc.title | The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions | nb_NO |
dc.type | Journal article | nb_NO |
dc.type | Peer reviewed | nb_NO |
dc.description.version | publishedVersion | nb_NO |
dc.source.volume | 112 | nb_NO |
dc.source.journal | Lebensmittel-Wissenschaft + Technologie | nb_NO |
dc.identifier.doi | https://doi.org/10.1016/j.lwt.2019.108252 | |
dc.identifier.cristin | 1706177 | |
dc.relation.project | Norges forskningsråd: 267858 | nb_NO |
dc.relation.project | Norges forskningsråd: 262300 | nb_NO |
cristin.unitcode | 7543,3,1,0 | |
cristin.unitcode | 7543,3,3,0 | |
cristin.unitname | Mat og helse | |
cristin.unitname | Sensorikk, forbruker og innovasjon | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 | |