Influence of germination and extrusion with CO2 injection on physicochemical properties of wheat extrudates

Zinc fortification as a tool for improving sprout hygienic and nutritional quality: a factorial design approach

“…Ash and lipid contents were not affected by sprouting. These results are in line with those of Singkhornart et al Nevertheless, zinc content decreased after sprouting. Plaza et al observed an increase in zinc content after sprouting soft wheat ( Triticum aestivum ) for 4 days at 28 °C.…”

“…As shown in Table , durum wheat sprouting led to some modifications of nutritional properties, mainly through an increase in protein and reducing sugar contents, as reported previously . Ash and lipid contents were not affected by sprouting.…”

Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks

“…Color analysis was done on the crushed samples. Five measurements were recorded for each sample with Chromameter (CR‐400, Konica Minolta) (Singkhornart, Edou‐Ondo, & Ryu, ). The L ‐value in color system represented lightness with 0 for darkness and 100 for lightness; a value represented the extent of green color in the range from −100 to 0 and red in the range from 0 to 100; b ‐value quantifies blue in the range from −100 to 0 and yellow in the range from 0 to 100.…”

Influence of spelt flour addition on properties of extruded products based on corn grits

“…Hence, spelt addition to corn grits results in significant color change both prior and after extrusion, particularly in 20% ratio. Effect of extrusion parameters and application of various raw materials on the color of extruded products was the subject of numerous investigations (Ilo and Berghofer, 1999;Ondo et al, 2013;Singkhornart et al, 2014;Wang and Ryu, 2013b), where the color change was attributed to the diverse reactions that basically include Maillard reaction, caramelization, hydrolysis and pigment degradation.…”