Preparation of an expanded extruded salty snack based on lups (Lupinus mutabilis) and corn

This work deals with the development of a salty expanded snack ready for human consumption, made from corn grits and Lupine beans by extrusion process. The combination of cereal (corn grits) and legume (Lupine bean) gives the product an amino acid balance that increase its nutritive value. In the present work it could be demonstrated that the development of an expanded product was possible using mixtures of lupine bean/corn grits with values of 20-80% and 25-75% (d.b.), respectively. The best mixture (25% lupine bean and 75% corn grits) was accepted by the consumers

• Κύριος συγγραφέας: Santacruz Terán, Stalin Gustavo (author)
• Άλλοι συγγραφείς: Cadena Maldona, Cristina Daniela (author), Yánez Sotomayor, Santiago Xavier (author)
• Μορφή: article
• Γλώσσα: spa
• Έκδοση: 2022
• Διαθέσιμο Online: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/223