Blends from yellow corn grits with 5%, 10% and 1 5% of germinated and ungerminated legumes were extruded. The legumes included faba bean, lupin, kidney bean, chick pea, lentil and fenugreek. The sensory evaluation of the extrudate showed a great acceptability when chick pea was added as germinated or ungerminated up to 15%. The physical chracters showed that water absorbtion index (WAI) increased as legumes addition increased, while water solubility index (INS) showed a reverse trend. The expansion ratio (ER) showed a highest value in case of 5% addition of ungerminated chick pea.
MANSOUR, S. M., KHORSHID, A. M., & KASSEM, A. M. (1995). EFFECT OF PROCESSING AND ENRICHMENT OF YELLOW MAIZE GRITS WITH LEGUMES ON THE PRODUCED EX- TRUDATES II. PHYSICAL AND SENSORY EVALUATION. Egyptian Journal of Agricultural Research, 73(1), 241-250. doi: 10.21608/ejar.1995.433216
MLA
SAEED M. MANSOUR; AHMED M. KHORSHID; AHMED M. KASSEM. "EFFECT OF PROCESSING AND ENRICHMENT OF YELLOW MAIZE GRITS WITH LEGUMES ON THE PRODUCED EX- TRUDATES II. PHYSICAL AND SENSORY EVALUATION", Egyptian Journal of Agricultural Research, 73, 1, 1995, 241-250. doi: 10.21608/ejar.1995.433216
HARVARD
MANSOUR, S. M., KHORSHID, A. M., KASSEM, A. M. (1995). 'EFFECT OF PROCESSING AND ENRICHMENT OF YELLOW MAIZE GRITS WITH LEGUMES ON THE PRODUCED EX- TRUDATES II. PHYSICAL AND SENSORY EVALUATION', Egyptian Journal of Agricultural Research, 73(1), pp. 241-250. doi: 10.21608/ejar.1995.433216
VANCOUVER
MANSOUR, S. M., KHORSHID, A. M., KASSEM, A. M. EFFECT OF PROCESSING AND ENRICHMENT OF YELLOW MAIZE GRITS WITH LEGUMES ON THE PRODUCED EX- TRUDATES II. PHYSICAL AND SENSORY EVALUATION. Egyptian Journal of Agricultural Research, 1995; 73(1): 241-250. doi: 10.21608/ejar.1995.433216
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