Process standardization for formulating protein‐augmented corn‐based extrudates using defatted sesame flour (DSF): Sesame oil industry waste valorization

Abstract

AbstractThe investigation was intended to produce the protein‐enriched extruded snack by incorporation, comprising corn flour and defatted sesame flour. Experiment was executed using central composite rotatable design through four variables, feed moisture content (10–18%, w.b), defatted sesame flour (10%–40%), die head temperature (100–160°C), and screw speed (200–300 rpm). The quality of extrudates was evaluated by examining protein content, extrudate hardness, water solubility index, and water absorption index of the product as well as bulk density, expansion ratio, and sensory attribute. The results analysis revealed that defatted sesame flour significantly did utmost influence among tested variables followed by feed moisture content, die head temperature with screw speed. The admixture symmetry with standardized extrusion process amended nutritive class of corn flour‐based extrudate in terms of protein content by 19.21 g/100 g.Novelty impact statement The defatted sesame flour (DSF) is residual; afterward, oil extraction was used for formulating novel protein‐rich extrudate. The impact of various operational and feed parameters has been investigated, standardized, and validated for formulating protein‐augmented extrudate using response surface methodology. The DSF can be utilized effectively in protein‐rich corn‐based extrudate development which has comparatively higher protein (19.21 g/100 g) content compare to the control.