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Three different ingredient combinations were manufactured into snack by means of extrusion forming then baking. Effect of process variables and ingredient combinations were studied. Tested snacks were subjected to sensory evaluation by trained panelists. Findings indicated that, it should be feasible to produce snack with specific sensory properties by setting appropriate processing variables and...
Raw seeds (R) of pea (P), faba bean (F), and soybean (S) were extruded at 130, 150 or 170°C, or boiled in water without previous soaking for 5, 10 or 20 min. Trypsin inhibitors activity (TIA) in raw seeds of P, F and S amounted 2.3, 2.1 and 31.3, and after extrusion at 170°C it reached 0.1, 0.5 and 8.5 trypsin unit inhibited/mg sample (TIU/mg) in P, F and S, respectively. Ten minutes exposition in...
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