Abstract
SummaryThe current study was undertaken to develop novel gluten‐free functional snacks using proso millet flour with the addition of nano‐encapsulated crocin in sorghum (SPCS), pearl millet (PPCS) and foxtail millet (FPCS) protein nanoparticles. The crocin content was well retained (58.08%–77.67%) in the developed snacks. Characteristic properties like nutraceutical potential, rheological, sensory and physical attributes were evaluated. The extruded snacks showed good antioxidant (DNA damage inhibition assay), anti‐diabetic (alpha amylase inhibition assay) and anti‐hypertensive (angiotensin converting enzyme assay) properties. The developed snacks (P > 0.05) showed higher elastic behaviour (G′) compared to viscous behaviour (G″). Hardness value for functional snacks were found to be in the range of 407–115 N. The control snacks showed significantly higher expansion ratio (348.76%) compared to functional snacks. The developed novel functional snacks appeared darker than control snacks as evaluated by colorimetric assay. The overall acceptability of the snacks was found to be equal on a 9‐point hedonic scale.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
