The potential of extruded chickpea, corn and bovine lung for malnutrition programs (2001)
- Authors:
- USP affiliated authors: AREAS, JOSE ALFREDO GOMES - FSP ; SILVA, MARIA ELISABETH MACHADO PINTO E - FSP
- Unidade: FSP
- DOI: 10.1016/s1466-8564(01)00038-8
- Subjects: ANEMIA (REDUÇÃO); ESTUDOS DE INTERVENÇÃO; ALIMENTOS FUNCIONAIS
- Language: Inglês
- Abstract: Highly acceptable snack products were obtained by extrusion cooking of admixed defatted chickpea, corn and bovine lung flours. These snacks had high quality protein content and provided 3040% of the iron RDA for children. A nutritional protein assay of pure chickpea and lung/chickpea mixed snacks revealed that they presented similar NPRs. The final product obtained, a chickpea/bovine lung/corn snack, reduced to acceptable levels the prevalence of anaemia among the population of young children in crèches of a poor Brazilian region. Sensory analysis showed a high acceptability for these snacks that was comparable to commercial brands. The present work shows that it is possible to produce a highly acceptable snack of high nutritional quality that can be useful in nutritional programs against anaemia and malnutrition
- Imprenta:
- Source:
- Título: Innovative Food Science and Emerging Technologies
- ISSN: 1466-8564
- Volume/Número/Paginação/Ano: v. 2, n. 3, p. 203-209, 2001
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
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ABNT
CARDOSO SANTIAGO, Raquel Andrade et al. The potential of extruded chickpea, corn and bovine lung for malnutrition programs. Innovative Food Science and Emerging Technologies, v. 2, n. 3, p. 203-209, 2001Tradução . . Disponível em: https://doi.org/10.1016/s1466-8564(01)00038-8. Acesso em: 24 jan. 2026. -
APA
Cardoso Santiago, R. A., Moreira-Araújo, R. S. dos R., Pinto-e-Silva, M. E. M., & Arêas, J. A. G. (2001). The potential of extruded chickpea, corn and bovine lung for malnutrition programs. Innovative Food Science and Emerging Technologies, 2( 3), 203-209. doi:10.1016/s1466-8564(01)00038-8 -
NLM
Cardoso Santiago RA, Moreira-Araújo RS dos R, Pinto-e-Silva MEM, Arêas JAG. The potential of extruded chickpea, corn and bovine lung for malnutrition programs [Internet]. Innovative Food Science and Emerging Technologies. 2001 ; 2( 3): 203-209.[citado 2026 jan. 24 ] Available from: https://doi.org/10.1016/s1466-8564(01)00038-8 -
Vancouver
Cardoso Santiago RA, Moreira-Araújo RS dos R, Pinto-e-Silva MEM, Arêas JAG. The potential of extruded chickpea, corn and bovine lung for malnutrition programs [Internet]. Innovative Food Science and Emerging Technologies. 2001 ; 2( 3): 203-209.[citado 2026 jan. 24 ] Available from: https://doi.org/10.1016/s1466-8564(01)00038-8 - Storage effect on the acceptability of snacks made of pure amaranth and blends of amaranth and corn or chickpea
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- Efeito da incorporação de farinha de amaranto integral nas propriedades tecnológicas do pão de queijo
- Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks
- Extrusion cooking process for amaranth (Amaranthus caudatus L.)
- Sensory acceptability of raw and extruded bovine rumen protein in processed meat products
- Crianças portadoras de leucemia linfóide aguda: análise dos limiares de detecção dos gostos básicos
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Informações sobre o DOI: 10.1016/s1466-8564(01)00038-8 (Fonte: oaDOI API)
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