Effect of extrusion process on antinutritional factors and protein and starch digestibility of lentil splits
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- 作者：Rahul P. Rathod ; Uday S. Annapure ; udayannapure@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Extruded product ; Antinutritional factor ; RSM ; Protein digestibility ; Lentil
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：66
- 期：Complete
- 页码：114-123
- 全文大小：2864 K
文摘
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Highly protein rich extrudates snack was produced from Indian lentil.
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RSM was effective tool in optimizing process parameters for lentil extruded.
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Optimized product had increase in concentrations of digestible protein.
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Significant reduction in antinutritional factors was observed.
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The significant effect of feed moisture on IVPD and IVSD was found.