Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa)
Article first published online: 12 JUN 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 9, pages 1949–1955, September 2013
How to Cite
Pastor-Cavada, E., Drago, S. R., González, R. J., Juan, R., Pastor, J. E., Alaiz, M. and Vioque, J. (2013), Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa). International Journal of Food Science & Technology, 48: 1949–1955. doi: 10.1111/ijfs.12175
- Issue published online: 12 AUG 2013
- Article first published online: 12 JUN 2013
- Manuscript Accepted: 5 APR 2013
- Manuscript Received: 21 NOV 2012
- Junta de Andalucía. Grant Numbers: CAI+D 2009-II-PI 54-259, PICT-2007 -1105
Table S1. Physical properties corresponding to extruded samples.
Table S2. Chemical composition corresponding to each extruded sample
Table S3. Amino acid composition (g/100 g of protein) corresponding to extruded samples. Mean values _ standard deviation (x _ SD) of three analyses and FAO recommendation
Table S4. In vitro protein digestibility (PD) of extruded samples.
Table S5. Polyphenol content of extruded samples
Table S6. Fe and Zn content (ppm); potential availability (%) and daily requirements, which are supplied by a 30 g portion, corresponding to extruded samples
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