Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory Characterization

Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory Characterization

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This study was aimed to use extrusion cooking as a pretreatment for non-conventional seeds (Indian horse chestnut flour) to blend them with whole grain flours (whole wheat flour, whole barley flour, and whole corn flour) for the development of a pregelatinized cereal bar (PCB). In this study, date p...

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Bibliographic Details
Main Authors: Farhana Mehraj Allai, B. N. Dar, Khalid Gul, Mohd Adnan, Syed Amir Ashraf, Md Imtaiyaz Hassan, Visweswara Rao Pasupuleti, Z. R. A. A. Azad
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-04-01
Series:Frontiers in Nutrition
Subjects:
pregelatinized
antioxidants
textural properties
nutraceuticals
sensory attributes
dates
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.870819/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.870819/full

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