TY  - SER
AU  - Mobarak,ElA.
AU  - Nagy,K.S.A.I.
AU  - El-Shazly,A.S.I.
TI  - Production of extruded (PUFFED) snack food with high biological and quality values
KW  - Snack foods
KW  - Composition
KW  - Snack food industry
KW  - Fava bean industry
KW  - Amino acids
KW  - Effect of heat on
KW  - Chickpea industry
KW  - Corn industry
KW  - extruded foods
KW  - Sensory properties
N1  - Includes references
N2  - In this work many efforts were done to produce extruded snack (puffed) from yellow corn grits fortified with sprouted legumes seeds mixture (SLM); (Sweet lupins, chickpeas, faba bean and lintils) to increase its biological! value and to improve its technological and sensory characteristics. The studies were extrended to chemical, technological and sensory characteristics to determine the best treatment or best fortification of snack compared with control (extruded com snack). Chemical studies cleared that, essential amino acid lysine increased by increasing fortification with sprouted legmes mixture (SLM). Essential amino acid lysine increased by 148%, 180% and 229% at 5, 10 and 15% fortification respectively. Also minerals (Ca, K, Mg, Mn, Zn, and Fe) increased in fortified snack by increasing sprouted legumes mixture (SLM). Iron increased by 34%, 67.1% and 100% at 5, 10 and 15% fortification respectively. Finally it may be concluded that, all chemical, technological and sensory studies indicated that, the best fortified snack was produced form com grits blended with 10% (SLM). Because 10% fortified corn snack significantly increase in biological values with improved taste, texture, color, and flavour (91.3 total scores) compared with the control (85.4% total scores)
UR  - http://nile.enal.sci.eg/EALE/2005/MUJAS/3005/9/5485.pdf
ER  -