Development of protein rich pregelatinized whole grain cereal bar enriched with nontraditional ingredient: Nutritional, phytochemical, textural, and sensory characterization

• Main Authors: Farhana Mehraj Allai, B. N. Dar, Khalid Gul, Mohd Adnan, Syed Amir Ashraf, Md Imtaiyaz Hassan, Pasupuleti Visweswara Rao, Z. R. A. A. Azad
• Format: Article
• Language: English; English
• Published: Frontiers Media S.A. 2022
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/33999/1/Development%20of%20protein%20rich%20pregelatinized%20whole%20grain%20cereal%20bar%20enriched%20with%20nontraditional%20ingredient_%20Nutritional%2C%20phytochemical%2C%20textural%2C%20and%20sensory%20characterization.pdf; https://eprints.ums.edu.my/id/eprint/33999/3/Development%20of%20protein%20rich%20pregelatinized%20whole%20grain%20cereal%20bar%20enriched%20with%20nontraditional%20ingredient_%20Nutritional%2C%20phytochemical%2C%20textural%2C%20and%20sensory%20characterization%20_ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/33999/; https://www.frontiersin.org/articles/10.3389/fnut.2022.870819/full; https://doi.org/10.3389/fnut.2022.870819

This study was aimed to use extrusion cooking as a pretreatment for non-conventional seeds (Indian horse chestnut flour) to blend them with whole grain flours (whole wheat flour, whole barley flour, and whole corn flour) for the development of a pregelatinized cereal bar (PCB). In this study, date p...