ArticleJournal of food science and technology2022
Fortification of ready-to-eat extruded snacks with tree bean powder: nutritional, antioxidant, essential amino acids, and sensory properties.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Effect of the Replacement of Corn (Life (Basel, Switzerland) · 2026Article
- Extrusion Processing as a Strategy for Value-added Utilization of Sesame By-product Flour: Impact on Nutritional and Anti-nutritional Profile.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Impact of choline choride and sugar natural deep eutectic solvents on structure and functionality of treebean (Parkia timoriana) seed protein.Scientific reports · 2025Article
- Bioactivity and nutritional quality of nutgall (Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nutrition-rich extruded snacks were developed from a mixture of cornflour, Bengal gram flour fortified by tree bean (TB) powder (0, 5, and 10%) using a twin-screw extruder. The nutritional, antioxidant, and amino acid profile and structural, functional, and sensory properties of the ready-to-eat (RTE) extruded snacks were evaluated. Ash, protein, and fiber content in TB-fortified extrudates were increased, whereas nitrogen-free extract was decreased. Total phenolics (2.34 mg g Graphic abstract: Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-021-05251-w.
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Registered trials
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