Snacks have accompanied people for a long time, meeting our needs for something fast and
filling between meals. Societies and technologies have changed, and so have snacks …

The addition of dietary fiber pectin in extruded foods is beneficial for human health.
However, pectins with different methyl ester levels may have different effects on the quality of …

The objective of this study was to explore the feasibility of incorporating mechanically
deboned poultry meat (MDPM) and brewers spent grain (BSG) to corn based extruded …

In this work, corn extruded snack products were enriched with rice bran (RB) at 10% and
15%. A co‐rotating twin‐screw extruder was used with a feed moisture content of 16 g 100 …

Rice starch has high digestibility due to its large carbohydrate content. Macromolecular
enrichment of starch has the tendency to retard rate of starch hydrolysis. Hence, the current …

Cereal products, such as flakes and snack items, are frequently consumed as part of
everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The …

The effect of soy protein isolate (SPI) and dietary fibers [maize bran (MB), resistant
maltodextrin (RMD)] on cooked extruded rice quality-related parameters and relating …

Pectin has been widely used as a hydrocolloid in foods, but its effectiveness based on
hydrodynamics radius (Rh), average side chain length (ACL) and degree of esterification …

Andean roots, such as zanahoria blanca, achira, papa China, camote, oca, and mashua,
contain high amounts of dietary fiber, vitamins, minerals, and fructo-oligosaccharides. This …

The aim of this study was to evaluate the physicochemical, phytochemical, and antioxidant
changes in different stages (unprocessed mixture [UM], extruded pellet [EP], and expanded …