Physical and functional characteristics of extrudates prepared from fenugreek and oats

Sajad Ahmad Wani,Khalid Muzaffar,Pradyuman Kumar,Fatih Yildiz

doi:10.1080/23311932.2016.1178058

Abstract

AbstractThis study was conducted to investigate the effect of fenugreek seed powder (FSP) and oat flour (OF) on the physical and functional properties of extruded snack product such as bulk density (BD), hardness (HD), lateral expansion (LE), water absorption index (WAI) and water solubility index (WSI) using response surface methodology. All the properties were found to be significantly (p < 0.05) affected by proportion of FSP and OF. Results indicated that with the increase in the FSP content, an increase in the values of BD, HD, WAI and WSI was noticed, whereas negative effect of FSP on LE was observed. Results showed negative effect of OF on HD and WSI and an increased effect on BD, LE and WAI of the extruded product. Numerical optimization results showed that a mixture of 2% FSP and 6% OF had higher preference levels for parameters of physical and functional characteristics and could be extruded to produce acceptable quality extrudates.

Highlights

Extruded snacks and breakfast cereals produced by extrusion technology have become an important part of our daily diet
Materials and methods The raw materials used in the production of ready-to-eat snack foods consisted of rice, chickpea, corn, fenugreek seed powder (FSP) and oat flour (OF) which were bought from the local market Sangrur, Punjab, India
Response surface methodology was used for the optimization of variables for the production of quality extruded product based on FSP and OF

Summary

Introduction

Extruded snacks and breakfast cereals produced by extrusion technology have become an important part of our daily diet. There is an increasing demand to develop extruded foods enriched with dietary fibre because of the health effects of fibre on cardiovascular, diabetes and the immune systems (Anderson et al, 2009). Studies have shown various physiological health benefits such as anticancer, antifertility, antidiabetic, antiparasitic, lactation stimulant and hypocholesterolaemic effects. Sajad Ahmad Wani is a research scholar at the Department of Food Engineering & Technology, SLIET, Longowal, Punjab, India. He has published about 15 international and 10 national papers in various journals. He has presented three papers at national and international conferences

Methods

Results

Conclusion