Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)

Repo-Carrasco-Valencia R.; Peña J.; Kallio H.; Salminen S.

doi:10.1016/j.jcs.2008.https://doi.org/10.003

January 1, 2009Open Access

Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)

View Full Paper

Ask AI

Bookmark

Share

Key Points

To compare dietary fiber and functional components in two varieties of crude and extruded kiwicha.
Analyzed crude and extruded varieties of kiwicha for dietary fiber content.
Assessed specific functional components present in each variety.
Conducted comparative nutritional analysis.
Crude kiwicha showed higher dietary fiber levels compared to the extruded version.
Functional components varied significantly between the two varieties, affecting nutritional profiles.
Extrusion processing altered some nutritional properties of kiwicha.

Ask about this paper

Answers are grounded in this paper and cite their sources.

Implication

This analysis reveals the nutritional differences in dietary fiber and functional components of crude and extruded kiwicha varieties, indicating their potential health benefits.

Abstract

No abstract yet. The journal hasn't published one we can show.

Discussion

No takes yet. Share an insight, caveat, or question.

Cite This Study

R. et al. (2009) studied this question.

synapsesocial.com/papers/69eb0b25553a5433e34b4e8e https://doi.org/10.1016/j.jcs.2008.https://doi.org/10.003

View Full Paper

Ask AI

Bookmark

Share

Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)

Key Points

Ask about this paper

Implication

Abstract

Discussion

Cite This Study

Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)

Key Points

Ask about this paper

Implication

Abstract

Discussion

Cite This Study

Keep reading

Keep reading