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Increase dietary fiber levels in extrusion-puffed cereals.

Publication: Emerging Food R&D Report
Publication Date: 01-JUL-09
Format: Online
Delivery: Immediate Online Access

Article Excerpt
Insoluble fibers are inexpensive, plentiful and have uniquely nutritional properties. However, incorporating them into extruded puffed products severely limits their ability to expand and reduces the crispness of the product.

Scientists at Purdue University wanted to bring about the interaction of insoluble fibers with the amorphous phase--starch--in an extruder and help...

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