FUNCTIONAL BEVERAGES ELABORATED FROM AMARANTH AND CHIA FLOURS PROCESSED BY GERMINATION AND EXTRUSION

FUNCTIONAL BEVERAGES ELABORATED FROM AMARANTH AND CHIA FLOURS PROCESSED BY GERMINATION AND EXTRUSION

The aims of this research were to develop functional beverages from amaranth and chia flours, processed by germination and extrusion, and evaluate its nutritional, antioxidant and antihypertensive properties. Optimal conditions, previously obtained, to produce extruded (Extrusion temperature= 141 °C...

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Main Authors: Argüelles-López, Oscar Daniel, Reyes-Moreno, Cuauhtémoc, Gutiérrez-Dorado, Roberto, Sánchez- Osuna, María Fernanda, López-Cervantes, Jaime, Cuevas-Rodríguez, Edith Oliva, Milán-Carrillo, Jorge, Perales-Sánchez, Janitzio Xiomara Korina
Format: Online
Language:eng
Published: Universidad de Sonora 2018
Online Access:https://biotecnia.unison.mx/index.php/biotecnia/article/view/721
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