{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T07:36:06Z","timestamp":1790235366247,"version":"4.1.0"},"reference-count":34,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2015,2,16]],"date-time":"2015-02-16T00:00:00Z","timestamp":1424044800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100004695","name":"Inyuvesi Yakwazulu-Natali","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004695","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001321","name":"National Research Foundation","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001321","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001332","name":"Council for Scientific and Industrial Research","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001332","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100000163","name":"Division of Arctic Sciences","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100000163","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100006143","name":"Department of Science and Technology, Government of Kerala","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100006143","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2016,1,15]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Pro\u2010vitamin A\u2010biofortified maize snacks with added leafy vegetable may have a potential as nutritious and health\u2010promoting products, especially in addressing vitamin A deficiency, which is prevalent in developing regions. The objective of the study was to determine the effects of adding amaranth leaf powder on the physical, antioxidant properties and pro\u2010vitamin A content of extruded pro\u2010vitamin A\u2010biofortified maize snacks. Extruded snacks were processed using four pro\u2010vitamin A\u2010biofortified maize varieties that were composited with amaranth leaf powder at 0%, 1% and 3% (w\/w) substitution levels.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>At higher amaranth concentration, the expansion ratio of the snacks decreased, while their hardness increased by as much as 93%. The physical quality of the snacks may therefore need improvement. As amaranth was increased, the phenolic content and antioxidant activity of the snacks increased as well as the pro\u2010vitamin A content.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>Pro\u2010vitamin A\u2010biofortified maize with added amaranth has a potential for use in nutritious and healthy extruded snacks. There are limited studies reporting on processing pro\u2010vitamin A maize with complementary plant foods, which is common with white maize in southern Africa; thus the current study serves as a baseline. Copyright \u00a9 2015 Society of Chemical Industry<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.7092","type":"journal-article","created":{"date-parts":[[2015,1,16]],"date-time":"2015-01-16T02:33:04Z","timestamp":1421375584000},"page":"287-294","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":29,"title":["Effects of amaranth addition on the pro\u2010vitamin A content, and physical and antioxidant properties of extruded pro\u2010vitamin A\u2010biofortified maize snacks"],"prefix":"10.1002","volume":"96","author":[{"given":"Daniso","family":"Beswa","sequence":"first","affiliation":[{"name":"University of KwaZulu\u2010Natal  Private Bag X 01 Scottville 3209 South Africa"},{"name":"University of Venda  Private Bag X 5050 Thohoyandou 0950 South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nomusa R","family":"Dlamini","sequence":"additional","affiliation":[{"name":"Council for Scientific and Industrial Research  PO Box 395 Pretoria 0001 South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eric O","family":"Amonsou","sequence":"additional","affiliation":[{"name":"Durban University of Technology  PO Box 1334 Durban 4000 South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Muthulisi","family":"Siwela","sequence":"additional","affiliation":[{"name":"University of KwaZulu\u2010Natal  Private Bag X 01 Scottville 3209 South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"John","family":"Derera","sequence":"additional","affiliation":[{"name":"University of KwaZulu\u2010Natal  Private Bag X 01 Scottville 3209 South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2015,2,16]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1038\/ejcn.2013.184"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2013.09.004"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2005.01062.x"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.5897\/AJB12.2920"},{"key":"e_1_2_6_6_1","first-page":"A31","article-title":"Development and evaluation of fruit and vegetable\u2010based extruded snacks. 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