1. bookVolume 47 (2022): Issue 342 (August 2022)
Journal Details
License
Format
Journal
eISSN
2256-0939
First Published
30 Aug 2012
Publication timeframe
2 times per year
Languages
English
Open Access

Research of a Dry Extruded Mixture of Protein Rich Plant Composition

Published Online: 13 Oct 2022
Volume & Issue: Volume 47 (2022) - Issue 342 (August 2022)
Page range: 16 - 22
Received: 02 Jun 2022
Accepted: 07 Jul 2022
Journal Details
License
Format
Journal
eISSN
2256-0939
First Published
30 Aug 2012
Publication timeframe
2 times per year
Languages
English

Arendt, E. K. & Zannini, E. (2013). Cereal grains for the food and beverage industries. Hughes S. (ed.), Woodhead Publishing, p. 155–200.10.1533/9780857098924 Search in Google Scholar

Banu, M. T., Kaur, J., Bhadariya, V., Singh, J., Sharma, K. (2021). Role of consumption of composite flour in management of lifestyle disorders. Plant Archives, 21(2), 201-214. DOI: 10.51470/PLANTARCHIVES.2021.v21.no2.033.10.51470/PLANTARCHIVES.2021.v21.no2.033 Search in Google Scholar

Biel, W., Bobko, K., & Maciorowski, R. (2009) Chemical composition and nutritive value of husked and naked oats grain. Journal of Cereal Science, 49, 413-418.10.1016/j.jcs.2009.01.009 Search in Google Scholar

Bleidere, M., Zute, S., & Jakobsone, I. (2013). Characterisation of physical and biochemical traits of hulless spring barley grain in Latvian breeding program. Proceedings of the Latvian Academy of Sciences. Section B, 67(4), 399-404. DOI: 10.2478/prolas-2013-0065.10.2478/prolas-2013-0065 Search in Google Scholar

Curtain, F., & Grafenauer, S. (2019). Plant-Based meat substitutes in the flexitarian age: an audit of products on supermarket shelves. Nutrients, 11(11), 2603. DOI: 10.3390/nu11112603.10.3390/nu11112603689364231671655 Search in Google Scholar

Commission Regulation (EC) No. 41/2009 concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten. Search in Google Scholar

Ehrenbergerova, J., Vaculova, K., Psota, V., Havlova, P., & Serhantova, V. (2003). Effects of cropping system and genotyon variability in important phytonutrients content of the barley grain for direct food use. Plant, Soil and Environment, 49 (10), 443–450. DOI: 10.17221/4155-PSE.10.17221/4155-PSE Search in Google Scholar

FAO. (2011). Dietary protein quality evaluation in human nutrition. FAO FOOD and Nutrition paper 92, Report of an FAO Expert Consultation, 31 March - 2 April, 2011, Auckland New Zealand, from https://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf Search in Google Scholar

FAO. (2016). International year of legumes: Nutritious seeds for a sustainable future. Food and Agriculture Organisation of the United Nations and World Health Organisation. Rome: FAO, 2016, from https://www.fao.org/pulses-2016. Search in Google Scholar

Mäkinen, O., Sozer, N., Ercili-Cura, D., & Poutanen, K. (2017). Protein from oat: structure, processes, functionality and nutritio In Sustainable protein sources. Nadathur S., Wanasundara J.P.D., Scanlin L. (eds), 105-119. DOI: 10.1016/B978-0-12-802778-3.00006-8.10.1016/B978-0-12-802778-3.00006-8 Search in Google Scholar

Manthey, F. A., Hareland, G. A. & Huseby, D. J., (1999). Soluble and insoluble dietary fiber content and composition in oat. Cereal Chemistry, 76, 417–420.10.1094/CCHEM.1999.76.3.417 Search in Google Scholar

Kaur, M., Sandhu, K.S., Arora, A., & Sharma, A. (2015). Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: physicochemical and sensory properties. LWT-Food Science and Technology, 62(1), 628-632. DOI: 10.1016/j.lwt.2014.02.039.10.1016/j.lwt.2014.02.039 Search in Google Scholar

Kudlinskienė, I., Gružauskas, R., Daukšienė, A., Dovidaitienė, G., Želvytė, R., Monkevičienė, I., Šližius, E., Urbšienė, D., Racevičiūtė-Stupelienė, A., Ots, M., Kass, M., Žilinskas, H., & Stankevičius, R. (2020). Effect of extrusion on the chemical composition of the faba beans and its influence on lactation performance of dairy cows. Zemdirbyste-Agriculture, 107 (1), 87–94. DOI: 10.13080/z-a.2020.107.012.10.13080/z-a.2020.107.012 Search in Google Scholar

Maphosa, Y., & Jideani, V. (2017). The role of legumes in human nutrition. In Functional food – improve health though adequate food. Chavarri Hueda M. (ed.), Intech Open, 103-121.10.5772/intechopen.69127 Search in Google Scholar

Mitra, S., Cato, L., James, A. P., & Solah, V. A. (2012). Evaluation of white salted noodles enriched with oat flour. Cereal chemistry, 89(2), 117-125. DOI: 10.1094/CCHEM-07-11-0085.10.1094/CCHEM-07-11-0085 Search in Google Scholar

Henchion, M., Hayes, M., Mullen, A., Fenelon, M., & Tiwari, B. (2017). Future protein supply and demand: strategies and factors influencing a sustainable equilibrium. Foods, 6(7), Article No 53. DOI: 10.3390/foods6070053.10.3390/foods6070053553256028726744 Search in Google Scholar

Hoehnel, A., Axel, C., Bez, J., Arendt, E. K., & Zannini, E. (2019). Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread. Journal of Cereal Science, 89, Article No 102816. DOI: 10.1016/j.jcs.2019.102816.10.1016/j.jcs.2019.102816 Search in Google Scholar

Pasqualone, A., Costantini, M., Coldea, T. E. & Summo, C. (2020). Use of legumes in extrusion: A Review. Foods, 9 (7), 958. DOI: 10.3390/foods9070958.10.3390/foods9070958740479532698316 Search in Google Scholar

Pomeranz, Y. & Robbins, G. S. (1972). Amino-acid composition of buckwheat. Journal of Agricultural and Food Chemistry, 20, 270-274.10.1021/jf60180a029 Search in Google Scholar

Roye, C., Van Wayenbergh, E., Henrion, M., De Bondt, Y., Chanvrier, H., King, R., Lamothe, L. M. & Courtin, C. M. (2021) Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability. Journal of Cereal Science, 102, 103360. DOI: 10.1016/j.jcs.2021.103360.10.1016/j.jcs.2021.103360 Search in Google Scholar

Staniak, M., Ksiežak, J. & Bojarszczuk, J. (2014). Mixtures of legumes with cereals as a source of feed for animals. In Organic Agriculture Towards Sustainability Intech Open, 123-145. DOI: 10.5772/58358.10.5772/58358 Search in Google Scholar

Sterna, V., Zute, S., Jansone, I., & Kantane, I. (2017). Chemical composition of covered and naked spring barley varieties and their potential for food production. Polish Journal of Food and Nutrition Sciences, 67(2), 151–155. DOI: 10.1515/pjfns-2016-0019.10.1515/pjfns-2016-0019 Search in Google Scholar

Sterna, V., Zute, S., Jansone, I., Ence, E., & Strausa, E., (2020) Evaluation of various legume species and varieties grown in Latvia as a raw material of plant-based protein products. Agronomy Research, 18(4), 2602-2612. DOI: 10.15159/ar.20.215. Search in Google Scholar

Sterna, V., Zute, S., Damškalne, M., Ence, E., & Strausa, E. (2022) Potential of buckwheat varieties ‘Aiva’, ‘Nojas’, ‘Lileja’ for production of new (gluten-free) products. In Harmonious Agriculture. A book of abstracts of the Scientific Practical Conference, 24-25 February 2022, Jelgava, Latvia, Latvia University of Life Sciences and Technologies, 28. Search in Google Scholar

Strauta, L. (2017). The use of legumes in the production of extruded food products. PhD Thesis, Latvia University of Life Sciences and Technologies, 146. Search in Google Scholar

Sturite, I., Kronberga, A., Strazdina, V., Kokare, A., Aassveen, M., Kari, A., & Olsen, B. (2019). Adaptability of hull-less barley varieties to different cropping systems and climatic conditions. Acta Agriculture Scandinavica, Section B — Soil & Plant Science, 69(1), 1-11. DOI: 10.1080/09064710.2018.1481995.10.1080/09064710.2018.1481995 Search in Google Scholar

WHO/FAO/UNU. (2007) Protein and amino acid requirements in human nutrition: report of a joint FAO/WHO/UNU expert consultation. World Health Organization Technical Report Series. Geneva: World Health Organization, 935. Search in Google Scholar

Recommended articles from Trend MD

Plan your remote conference with Sciendo