Bean-Based Nutrient-Enriched Puffed Snacks: Formulation Design, Functional Evaluation, and Optimisation
Loading...
Date
2020-06-01
Journal Title
Journal ISSN
Volume Title
Publisher
Food Science and Nutrition Journal
Abstract
School-age children frequently consume snacks. However, most of the snacks they consume are of low nutritional quality. The objective of this study was to develop a nutrient-rich and acceptable extruded bean-based snack, which could contribute to improve nutrient intake, especially for school-age children. Snack formulations developed from Roba1 beans, maize, orange-fleshed sweet potato, and amaranth mixtures and processed in a twin-screw extruder, were evaluated and optimised for nutritional, textural and sensory properties.
Description
This is a research article on School-age children frequently consume snacks. However, most of the snacks they consume are of low nutritional quality.
Keywords
Bean snack, Nutrition, Digestibility
Citation
Tumwesigye, Kashub S. et al. Bean-based nutrient-enriched puffed snacks: formulation design, functional evaluation, and optimisation. Food Science and Nutrition Journal. 1st June2020 DOI: 10:1002/sfn3.1727