Effect of Barley Flour on Development of Rice‐Based Extruded Snacks

Abstract

ABSTRACTThis study was conducted to develop a ready‐to‐eat extruded food using a single‐screw laboratory extruder. Blends of Indian barley and rice were used as the ingredients for extrusion. The effect of extrusion variables and barley‐to‐rice ratio on properties like expansion ratio, bulk density, water absorption index, hardness, β‐glucan, L*, a*, b* values, and pasting characteristics of extruded products were studied. A central composite rotatable design was used to evaluate the effects of operating variables: die temperature (150–200°C), initial feed moisture content (20–40%), screw speed (90–110 rpm), and barley flour (10–30%) on properties like expansion ratio, bulk density, water absorption index (WAI), hardness, β‐glucan, L*, a*, b* values, and sensory and pasting characteristics of extruded products. Die temperature >175°C and feed moisture <30% resulted in a steep increase in expansion ratio and a decrease in bulk density. Barley flour content of 10% and feed moisture content of <20% resulted in an increased hardness value. When barley flour content was 30–40% and feed moisture content was <20%, a steep increase in the WAI was noticed. Viscosity values of extruded products were far less than those of corresponding unprocessed counterparts as evaluated. Rapid visco analysis indicated that the extruded blend starches were partially pregelatinized as a result of the extrusion process. Sensory scores indicated that barley flour content at 20%, feed moisture content at 30%, and die temperature at 175°C resulted in an acceptable product. The prepared product was roasted in oil using a particular spice mix and its sensory and nutritional properties were studied.