Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 m...

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Bibliographic Details
Main Authors: Michela Costantini, Martins Sabovics, Ruta Galoburda, Tatjana Kince, Evita Straumite, Carmine Summo, Antonella Pasqualone
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
extrusion-cooking
legumes
extruder die
texture profile
phytates
oligosaccharides
Online Access:https://www.mdpi.com/2304-8158/10/12/3015

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