Extrusion is a thermomechanical technology that has been widely used in the production of
various starch-based foods and can transform raw materials into edible products with unique …

Food waste is a serious problem on a global scale. Rice, being a staple food in the Saudi
Arabian diet, is a major contributor to this waste. Current study aimed to harvest advantages …

Ayocote bean (Phaseolus coccineus) is an underutilized pulse rich in protein, lipids, and
carbohydrates; however, the impact of thermal processing has not been studied. Thus, the …

The enzymatic hydrolysis of native starch lacks efficiency because starch is mostly confined
in semi-crystalline granules. To address the challenges associated with gelatinization and …

Purpose The purpose of this study was to formulate a complete protein food from lentil flour
(LF) and egg powder (EP) through microwave-assisted extrusion technology …

Supplementation of rice flour with Apple Pomace Powder (APP) and Synthetic Vinegar (SV)
was investigated to reduce the glycemic potential of ready-to-eat snacks using extrusion …

Purpose This study aims to develop sweet chestnut incorporated corn-based extrudates by
the optimization of process conditions. Design/methodology/approach The independent …

Extrusion is a thermomechanical technology that has been widely used in the production of
various starch-based foods and can transform raw materials into edible products with unique …