Benefits of lentil snacks through the extrusion food manufacturing process

A tétel rövid nézete
dc.contributor.advisorSipos, Péter
dc.contributor.authorDobariya, Fenil Rajeshbhai
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
dc.date.accessioned2022-11-21T11:17:07Z
dc.date.available2022-11-21T11:17:07Z
dc.date.created2022-10-19
dc.description.abstractSince lentil flour has a high ratio of vitamins and fiber and is low in fat, it is a wonderful substitute for other types of flour when making nutritious snacks. Three meals make up the conventional European meal pattern, however eating between meals, or snacking, has recently gained in popularity. In the production of food, extrusion is a common technique. Food with high fiber content, little carioles, and favored textures are the end goals of this technique. Due to the high temperature and pressure during the manufacturing process, chemical interactions between food molecules occurred. It has been claimed that using lentil flour in the extrusion process is appropriate.
dc.description.courseFood Engineering
dc.description.degreeBSc/BA
dc.format.extent34
dc.identifier.urihttps://hdl.handle.net/2437/341164
dc.language.isoen
dc.subjectlentil
dc.subjectlentil snacks
dc.subjecthealthy snacks
dc.subjectextrusion
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudomány
dc.subject.dspaceDEENK Témalista::Kémia
dc.titleBenefits of lentil snacks through the extrusion food manufacturing process
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