Browsing Research Articles (Consumer Science) by Subject "Dietary fibre"

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Cooking quality, nutritional and antioxidant properties of gluten-free maize – orange-fleshed sweet potato pasta produced by extrusion

Baah, R.O.; Duodu, Kwaku Gyebi; Emmambux, Mohammad Naushad (Elsevier, 2022-06)

Maize and orange-fleshed sweet potato (OFSP) composite (100:0, 50:50, 70:30, 80:20) flours were extruded into pasta using a twin-screw extruder. The cooking quality, textural and nutritional properties of the pasta ...
Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety

Oladiran, Dolapo Abimbola; Emmambux, Mohammad Naushad; De Kock, Henrietta Letitia (Elsevier, 2018-11)

In this study, the descriptive sensory attributes, oral processing characteristics of and subjective satiety responses for extrusion cooked cassava-soy porridge with wheat bran at 0, 100 and 200 g/kg addition levels were ...

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