Publications by authors named "Minoo Eftekhariyazdi"
Food Sci Technol Int
March 2024
Article Synopsis
- This study focused on creating a nutritious snack using a blend of yellow lentil, quinoa, and pumpkin flours, emphasizing protein and fiber content.
- Various factors like pumpkin-flour ratio, feed moisture, and screw speed were tested to determine their impact on the snack's physical qualities.
- The optimal formulation was found to contain 44.2% pumpkin flour, 22% feed moisture, and a screw speed of 172.1 rpm, resulting in a product with high fiber, protein, antioxidants, and a caloric value of 362.6 cal per 100g.
