Sweet chick-pea flour was used at different levels (10, 20,30%) to fortify corn grits to produce extrusion snakes using laboratory single – screw extruder. The produced snacks were subjected to chemical composition, minerals contents, β-carotene and physical properties, water absorption, hunter color, sheer force and sensory characteristics. The results showed that all fortified snacks had higher contents of protein, fat, ash and minerals. Hunter color showed that L. value (Lightness) of snacks fortified at high levels of sweet chick-pea flour was higher than that of control and other treatments. β-carotene content increased with increasing the levels of sweet chick-pea. The addition of sweet chick-pea at 10% increased the acceptability of the snack than other treatments.
Sakr, A., El-Hadidi, S., & Mohamed, E. (2011). EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA. Journal of Food and Dairy Sciences, 2(12), 683-691. doi: 10.21608/jfds.2011.81995
MLA
Amany M. Sakr; Sohair T. El-Hadidi; Eman S. Mohamed. "EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA", Journal of Food and Dairy Sciences, 2, 12, 2011, 683-691. doi: 10.21608/jfds.2011.81995
HARVARD
Sakr, A., El-Hadidi, S., Mohamed, E. (2011). 'EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA', Journal of Food and Dairy Sciences, 2(12), pp. 683-691. doi: 10.21608/jfds.2011.81995
VANCOUVER
Sakr, A., El-Hadidi, S., Mohamed, E. EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA. Journal of Food and Dairy Sciences, 2011; 2(12): 683-691. doi: 10.21608/jfds.2011.81995
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