Effects of extrusion parameters on physical & textural properties of sorghum, barley, and chickpea‐based composite extruded products

Abstract

A new food formulation from cereal, millet, and pulse sources is a novel approach to prepare complete nutrition food. Sorghum, barley, and chickpea were used to prepare an extruded snack food. A twin-screw extruder was used to prepare expanded products from different blends of sorghum and barley flours with the fixed proportion of chickpea flour. The effects of feed moisture (FM), barley level (BL), barrel temperature (BT), and screw speed (SS) on the physical and textural properties of snack were studied using response surface methodology. The response variables such as sectional expansion index, water absorption index, water solubility index, hardness, and crispness were determined. All the variables were significantly affected by FM, BL, BT, and SS. The results depicted that sorghum-barley-chickpea-based extruded product was practicable with the following processing factors at their optimum values such as 12%, 25%, 176°C, and 151 rpm for FM, BL, BT, and SS, respectively. Practical applications Expanded sorghum-barley-chickpea extrudates can be obtained with the addition of barley flour up to 35%. Our results revealed that the addition of 25% barley level is better compared to others with little effect on the expansion of products.