The Experts below are selected from a list of 180 Experts worldwide ranked by ideXlab platform
C F Klopfenstein - One of the best experts on this subject based on the ideXlab platform.
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physical and nutritional qualities of Extruded weaning Foods containing sorghum pearl millet or finger millet blended with mung beans and nonfat dried milk
Plant Foods for Human Nutrition, 1996Co-Authors: N G Malleshi, Nirmala A Hadimani, Rangaswami Chinnaswamy, C F KlopfensteinAbstract:Sorghum, pearl millet, and finger millet flours (60% of each) were blended with toasted mung bean flour (30%) and nonfat dry milk (10%) and Extruded (Brabender single screw) to make precooked, ready-to-eat, weaning Foods. The Extruded Foods had high cold paste viscosity, but their cooked paste viscosity was lower than that of the respective blends. Chemical scores of the Extruded Foods were 78 for sorghum, 80 for pearl millet, and 96 for finger millet. Protein digestibility corrected amino acid scores (PD-CAS) were similar for pearl millet (68%) and finger millet (69%); PD-CAS for sorghum was 57%. Total dietary fiber content of the Foods ranged from 7.6 to 10.1%, with the soluble dietary fiber content of the Foods being about 10% higher than that of the corresponding blends. Extrusion enhanced the in vitro protein digestibility of Foods, but no marked difference occurred in the in vitro carbohydrate digestibility among the unprocessed blends and the Extruded Foods. The net protein ratio, protein efficiency ratio, and biological values were higher for the finger millet food than for the pearl millet food, probably because of the higher lysine content of the finger millet protein.
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Physical and nutritional qualities of Extruded weaning Foods containing sorghum, pearl millet, or finger millet blended with mung beans and nonfat dried milk
Plant Foods for Human Nutrition, 1996Co-Authors: N G Malleshi, Nirmala A Hadimani, Rangaswami Chinnaswamy, C F KlopfensteinAbstract:Sorghum, pearl millet, and finger millet flours (60% of each) were blended with toasted mung bean flour (30%) and nonfat dry milk (10%) and Extruded (Brabender single screw) to make precooked, ready-to-eat, weaning Foods. The Extruded Foods had high cold paste viscosity, but their cooked paste viscosity was lower than that of the respective blends. Chemical scores of the Extruded Foods were 78 for sorghum, 80 for pearl millet, and 96 for finger millet. Protein digstibility corrected amino acid scores (PD-CAS) were similar for pearl millet (68%) and finger millet (69%); PD-CAS for sorghum was 57%. Total dietary fiber content of the Foods ranged from 7.6 to 10.1%, with the soluble dietary fiber content of the Foods being about 10% higher than that of the corresponding blends. Extrusion enhanced the in vitro protein digestibility of Foods, but no marked difference occurred in the in vitro carbohydrate digestibility among the unprocessed blends and the Extruded Foods. The net protein ratio, protein efficiency ratio, and biological values were higher for the finger millet food than for the pearl millet food, probably because of the higher lysine content of the finger millet protein.
N G Malleshi - One of the best experts on this subject based on the ideXlab platform.
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physical and nutritional qualities of Extruded weaning Foods containing sorghum pearl millet or finger millet blended with mung beans and nonfat dried milk
Plant Foods for Human Nutrition, 1996Co-Authors: N G Malleshi, Nirmala A Hadimani, Rangaswami Chinnaswamy, C F KlopfensteinAbstract:Sorghum, pearl millet, and finger millet flours (60% of each) were blended with toasted mung bean flour (30%) and nonfat dry milk (10%) and Extruded (Brabender single screw) to make precooked, ready-to-eat, weaning Foods. The Extruded Foods had high cold paste viscosity, but their cooked paste viscosity was lower than that of the respective blends. Chemical scores of the Extruded Foods were 78 for sorghum, 80 for pearl millet, and 96 for finger millet. Protein digestibility corrected amino acid scores (PD-CAS) were similar for pearl millet (68%) and finger millet (69%); PD-CAS for sorghum was 57%. Total dietary fiber content of the Foods ranged from 7.6 to 10.1%, with the soluble dietary fiber content of the Foods being about 10% higher than that of the corresponding blends. Extrusion enhanced the in vitro protein digestibility of Foods, but no marked difference occurred in the in vitro carbohydrate digestibility among the unprocessed blends and the Extruded Foods. The net protein ratio, protein efficiency ratio, and biological values were higher for the finger millet food than for the pearl millet food, probably because of the higher lysine content of the finger millet protein.
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Physical and nutritional qualities of Extruded weaning Foods containing sorghum, pearl millet, or finger millet blended with mung beans and nonfat dried milk
Plant Foods for Human Nutrition, 1996Co-Authors: N G Malleshi, Nirmala A Hadimani, Rangaswami Chinnaswamy, C F KlopfensteinAbstract:Sorghum, pearl millet, and finger millet flours (60% of each) were blended with toasted mung bean flour (30%) and nonfat dry milk (10%) and Extruded (Brabender single screw) to make precooked, ready-to-eat, weaning Foods. The Extruded Foods had high cold paste viscosity, but their cooked paste viscosity was lower than that of the respective blends. Chemical scores of the Extruded Foods were 78 for sorghum, 80 for pearl millet, and 96 for finger millet. Protein digstibility corrected amino acid scores (PD-CAS) were similar for pearl millet (68%) and finger millet (69%); PD-CAS for sorghum was 57%. Total dietary fiber content of the Foods ranged from 7.6 to 10.1%, with the soluble dietary fiber content of the Foods being about 10% higher than that of the corresponding blends. Extrusion enhanced the in vitro protein digestibility of Foods, but no marked difference occurred in the in vitro carbohydrate digestibility among the unprocessed blends and the Extruded Foods. The net protein ratio, protein efficiency ratio, and biological values were higher for the finger millet food than for the pearl millet food, probably because of the higher lysine content of the finger millet protein.
Rangaswami Chinnaswamy - One of the best experts on this subject based on the ideXlab platform.
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physical and nutritional qualities of Extruded weaning Foods containing sorghum pearl millet or finger millet blended with mung beans and nonfat dried milk
Plant Foods for Human Nutrition, 1996Co-Authors: N G Malleshi, Nirmala A Hadimani, Rangaswami Chinnaswamy, C F KlopfensteinAbstract:Sorghum, pearl millet, and finger millet flours (60% of each) were blended with toasted mung bean flour (30%) and nonfat dry milk (10%) and Extruded (Brabender single screw) to make precooked, ready-to-eat, weaning Foods. The Extruded Foods had high cold paste viscosity, but their cooked paste viscosity was lower than that of the respective blends. Chemical scores of the Extruded Foods were 78 for sorghum, 80 for pearl millet, and 96 for finger millet. Protein digestibility corrected amino acid scores (PD-CAS) were similar for pearl millet (68%) and finger millet (69%); PD-CAS for sorghum was 57%. Total dietary fiber content of the Foods ranged from 7.6 to 10.1%, with the soluble dietary fiber content of the Foods being about 10% higher than that of the corresponding blends. Extrusion enhanced the in vitro protein digestibility of Foods, but no marked difference occurred in the in vitro carbohydrate digestibility among the unprocessed blends and the Extruded Foods. The net protein ratio, protein efficiency ratio, and biological values were higher for the finger millet food than for the pearl millet food, probably because of the higher lysine content of the finger millet protein.
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Physical and nutritional qualities of Extruded weaning Foods containing sorghum, pearl millet, or finger millet blended with mung beans and nonfat dried milk
Plant Foods for Human Nutrition, 1996Co-Authors: N G Malleshi, Nirmala A Hadimani, Rangaswami Chinnaswamy, C F KlopfensteinAbstract:Sorghum, pearl millet, and finger millet flours (60% of each) were blended with toasted mung bean flour (30%) and nonfat dry milk (10%) and Extruded (Brabender single screw) to make precooked, ready-to-eat, weaning Foods. The Extruded Foods had high cold paste viscosity, but their cooked paste viscosity was lower than that of the respective blends. Chemical scores of the Extruded Foods were 78 for sorghum, 80 for pearl millet, and 96 for finger millet. Protein digstibility corrected amino acid scores (PD-CAS) were similar for pearl millet (68%) and finger millet (69%); PD-CAS for sorghum was 57%. Total dietary fiber content of the Foods ranged from 7.6 to 10.1%, with the soluble dietary fiber content of the Foods being about 10% higher than that of the corresponding blends. Extrusion enhanced the in vitro protein digestibility of Foods, but no marked difference occurred in the in vitro carbohydrate digestibility among the unprocessed blends and the Extruded Foods. The net protein ratio, protein efficiency ratio, and biological values were higher for the finger millet food than for the pearl millet food, probably because of the higher lysine content of the finger millet protein.
Nirmala A Hadimani - One of the best experts on this subject based on the ideXlab platform.
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physical and nutritional qualities of Extruded weaning Foods containing sorghum pearl millet or finger millet blended with mung beans and nonfat dried milk
Plant Foods for Human Nutrition, 1996Co-Authors: N G Malleshi, Nirmala A Hadimani, Rangaswami Chinnaswamy, C F KlopfensteinAbstract:Sorghum, pearl millet, and finger millet flours (60% of each) were blended with toasted mung bean flour (30%) and nonfat dry milk (10%) and Extruded (Brabender single screw) to make precooked, ready-to-eat, weaning Foods. The Extruded Foods had high cold paste viscosity, but their cooked paste viscosity was lower than that of the respective blends. Chemical scores of the Extruded Foods were 78 for sorghum, 80 for pearl millet, and 96 for finger millet. Protein digestibility corrected amino acid scores (PD-CAS) were similar for pearl millet (68%) and finger millet (69%); PD-CAS for sorghum was 57%. Total dietary fiber content of the Foods ranged from 7.6 to 10.1%, with the soluble dietary fiber content of the Foods being about 10% higher than that of the corresponding blends. Extrusion enhanced the in vitro protein digestibility of Foods, but no marked difference occurred in the in vitro carbohydrate digestibility among the unprocessed blends and the Extruded Foods. The net protein ratio, protein efficiency ratio, and biological values were higher for the finger millet food than for the pearl millet food, probably because of the higher lysine content of the finger millet protein.
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Physical and nutritional qualities of Extruded weaning Foods containing sorghum, pearl millet, or finger millet blended with mung beans and nonfat dried milk
Plant Foods for Human Nutrition, 1996Co-Authors: N G Malleshi, Nirmala A Hadimani, Rangaswami Chinnaswamy, C F KlopfensteinAbstract:Sorghum, pearl millet, and finger millet flours (60% of each) were blended with toasted mung bean flour (30%) and nonfat dry milk (10%) and Extruded (Brabender single screw) to make precooked, ready-to-eat, weaning Foods. The Extruded Foods had high cold paste viscosity, but their cooked paste viscosity was lower than that of the respective blends. Chemical scores of the Extruded Foods were 78 for sorghum, 80 for pearl millet, and 96 for finger millet. Protein digstibility corrected amino acid scores (PD-CAS) were similar for pearl millet (68%) and finger millet (69%); PD-CAS for sorghum was 57%. Total dietary fiber content of the Foods ranged from 7.6 to 10.1%, with the soluble dietary fiber content of the Foods being about 10% higher than that of the corresponding blends. Extrusion enhanced the in vitro protein digestibility of Foods, but no marked difference occurred in the in vitro carbohydrate digestibility among the unprocessed blends and the Extruded Foods. The net protein ratio, protein efficiency ratio, and biological values were higher for the finger millet food than for the pearl millet food, probably because of the higher lysine content of the finger millet protein.
Kalika Gupta - One of the best experts on this subject based on the ideXlab platform.
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Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review
Critical Reviews in Food Science and Nutrition, 2015Co-Authors: M.s Alam, Harjot Khaira, Jasmeen Kaur, Kalika GuptaAbstract:Extrusion of Foods is an emerging technology for the food industries to process and market a large number of products of varying size, shape, texture, and taste. Extrusion cooking technology has led to production of wide variety of products like pasta, breakfast cereals, bread crumbs, biscuits, crackers, croutons, baby Foods, snack Foods, confectionery items, chewing gum, texturized vegetable protein (TVP), modified starch, pet Foods, dried soups, dry beverage mixes etc. The functional properties of Extruded Foods plays an important role for their acceptability which include water absorption, water solubility, oil absorption indexes, expansion index, bulk density and viscosity of the dough. The aim of this review is to give the detailed outlines about the potential of extrusion technology in development of different types of products and the role of extrusion-operating conditions and their effect on product development resulting in quality changes i.e physical, chemical, and nutritional, experienced durin...
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Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review
Critical Reviews in Food Science and Nutrition, 2015Co-Authors: M.s Alam, Harjot Khaira, Jasmeen Kaur, Kalika GuptaAbstract:Abstract: Extrusion of Foods is an emerging technology for the food industries to process and market a large number of products of varying size, shape, texture and taste. Extrusion cooking technology has led to production of wide variety of products like pasta, breakfast cereals, bread crumbs, biscuits, crackers, croutons, baby Foods, snack Foods, confectionery items, chewing gum, texturized vegetable protein (TVP), modified starch, pet Foods, dried soups, dry beverage mixes etc. The functional properties of Extruded Foods plays an important role for their acceptability which include water absorption, water solubility, oil absorption indexes, expansion index, bulk density and viscosity of the dough. The aim of this review is to give the detailed outlines about the potential of extrusion technology in development of different types of products and the role of extrusion operating conditions and their effect on product development resulting in quality changes i.e physical, chemical and nutritional, experienced during the extrusion process.
