EXTRUDED CORN GRITS-QUINOA BLENDS .1. PROXIMATE COMPOSITION, NUTRITIONAL PROPERTIES AND SENSORY EVALUATION

被引：24

作者：

COULTER, LA

LORENZ, K

机构：

[1] Colorado State University, Department of Food Science and Human Nutrition, Fort Collins, Colorado

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1991年 / 15卷 / 04期

关键词：

D O I：

10.1111/j.1745-4549.1991.tb00169.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Quinoa, a high protein, high lysine grain, was blended with corn grits at levels of 10, 20, and 30%. These blends were extruded under various conditions. Proximate composition, nitrogen solubility and in-vitro digestibility of the raw materials and products were determined. Sensory analysis was performed to judge the acceptability of the products. Quinoa addition produced unprocessed and extruded products which were higher in protein, fiber, ash and some amino acids than 100% corn grit products. The products containing quinoa had a greater nitrogen solubility and a somewhat lower in-vitro digestibility than the products containing only corn grits. Sensory evaluation of the extruded blends indicated that the products were acceptable.

引用

页码：231 / 242

页数：12

共 21 条

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