Corn grits — Ingredient · Foodgeist

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Corn grits — Ingredient · Foodgeist

What science says

technique parameter

“Sprouted grain flour usually results in an deleterious effect physicochemical properties of extrudates, but the partial mixture of CG with SQF and SCF circumvented the negative effect of germinated flours, improving technological properties, favoring the expansion index and bulk density and increasing water solubility.”

partial mixture of corn grits (CG) with sprouted quinoa flour (SQF) and cañihua flour (SCF) → favored → expansion index

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional an...DOI →2022DOI

technique parameter

“Sprouted grain flour usually results in an deleterious effect physicochemical properties of extrudates, but the partial mixture of CG with SQF and SCF circumvented the negative effect of germinated flours, improving technological properties, favoring the expansion index and bulk density and increasing water solubility.”

partial mixture of corn grits (CG) with sprouted quinoa flour (SQF) and cañihua flour (SCF) → improved → technological properties

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional an...DOI →2022DOI

technique parameter

“Sprouted grain flour usually results in an deleterious effect physicochemical properties of extrudates, but the partial mixture of CG with SQF and SCF circumvented the negative effect of germinated flours, improving technological properties, favoring the expansion index and bulk density and increasing water solubility.”

partial mixture of corn grits (CG) with sprouted quinoa flour (SQF) and cañihua flour (SCF) → increased → water solubility

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional an...DOI →2022DOI

technique parameter

“Sprouted grain flour usually results in an deleterious effect physicochemical properties of extrudates, but the partial mixture of CG with SQF and SCF circumvented the negative effect of germinated flours, improving technological properties, favoring the expansion index and bulk density and increasing water solubility.”

partial mixture of corn grits (CG) with sprouted quinoa flour (SQF) and cañihua flour (SCF) → increased → bulk density

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional an...DOI →2022DOI