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Water-Saving Snack Pellets with Lucerne by Näjlãå Sln is a document available to read on EtoBox.
This document summarizes a study on using fresh lucerne sprouts to reduce water consumption during the production of snack pellets through extrusion cooking. The study found that replacing wheat-corn flour blends with 10-30% fresh lucerne sprouts significantly reduced the technological water needed in the extrusion cooking process, with water limitation ranging from 89-100%. Additionally, the snack pellets produced with lucerne sprouts had higher total phenolic content, antioxidant activity, and water absor
- Author
- Näjlãå Sln
- Language
- EN