EFFECT OF PROCESSING AND ENRICHMENT OF YELLOW MAIZE GRITS WITH LEGUMES ON THE PRODUCED EX- TRUDATES II. PHYSICAL AND SENSORY EVALUATION | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 21, Volume 73, Issue 1, March 1995, Page 241-250 PDF (2.38 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.1995.433216 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| SAEED M. MANSOUR; AHMED M. KHORSHID; AHMED M. KASSEM | ||||
| Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt | ||||
| Abstract | ||||
| Blends from yellow corn grits with 5%, 10% and 1 5% of germinated and ungerminated legumes were extruded. The legumes included faba bean, lupin, kidney bean, chick pea, lentil and fenugreek. The sensory evaluation of the extrudate showed a great acceptability when chick pea was added as germinated or ungerminated up to 15%. The physical chracters showed that water absorbtion index (WAI) increased as legumes addition increased, while water solubility index (INS) showed a reverse trend. The expansion ratio (ER) showed a highest value in case of 5% addition of ungerminated chick pea. | ||||
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