Characterization of extrudates enriched with health promoting ingredients

Abstract

In this study the effect of supplementation of fenugreek seed flour (FSF) and fenugreek leave powder (FLP) on the physical and sensory properties of an extruded snack products based on composite flour (corn and rice) (CF), Barley flour (BF) and dry green pea flour (DGPF) was investigated. On the basis of preparatory evaluation with different proportions of CF, BF and DGPF, a mixture of 70:20:10::CF:BF:DGPF were taken as the control for further studies. The control mixture was replaced with FSF (1 and 2 %) and FLP (2, 3 and 5 %) and extruded at the ideal extrusion conditions as discussed in the portion of detailed study. Extrudates were assessed for different responses like moisture retention, lateral expansion, bulk density, hardness, water absorption index (WAI), water solubility index (WSI) and sensory characteristics. Addition of FSF at 2 % and FLP at 5 % level resulted in increase in lateral expansion while WAI and WSI values decreased as compared to control. Significant (p < 0.05) colour changes was observed in physical measurement. All products with added FSF and FLP had the acceptable texture. Overall mean score of sensory evaluation indicates that extruded products with lower quantities of both FSF and FLP were acceptable as compared to higher quantities. It was found that FSF and FLP can replace up to 2 and 3 % in extruded products.