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Effect of chickpea and spinach on extrusion behavior of corn grit

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Abstract

The present work was carried out to see the effect of blending of corn grit (CG) with varying levels of chickpea grit (CP 0–100%) and spinach leaf powder (SP 0–6%) on the characteristics [color, expansion, density, hardness, water absorption index, total phenolic content (TPC), antioxidant activity (AOA; as DPPH and ABTS free radical scavenging activities)] and sensory properties of extrudates. CP and SP were rich in proteins and minerals (Cu, Fe, Zn, Mg, Ca, K and Na). Their blending significantly influenced the physicochemical and antioxidant properties of CG extrudates. TPC and AOA of extrudates increased with the increased incorporation of CP and SP, though specific mechanical energy and extrudate expansion, generally, decreased while density and hardness increased. Sensory analysis revealed that CP and SP at incorporation levels of 25% and 4%, respectively could be blended with CG for making highly acceptable antioxidant-rich expanded snack.

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Authors and Affiliations

  1. Department of Applied Agriculture, Central University of Punjab, Bathinda, 151001, India

    Khetan Shevkani

  2. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, India

    Narpinder Singh, Bhaskar Rattan & Amritpal Kaur

  3. Department of Food Processing and Preservation, Dev Samaj College for Women, Ferozepur City, 152002, India

    Jatinder Pal Singh

  4. Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141005, India

    Baljit Singh

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  1. Khetan Shevkani
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  2. Narpinder Singh
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  3. Bhaskar Rattan
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  4. Jatinder Pal Singh
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  5. Amritpal Kaur
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  6. Baljit Singh
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Correspondence to Amritpal Kaur.

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Shevkani, K., Singh, N., Rattan, B. et al. Effect of chickpea and spinach on extrusion behavior of corn grit. J Food Sci Technol 56, 2257–2266 (2019). https://doi.org/10.1007/s13197-019-03712-x

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  • DOI: https://doi.org/10.1007/s13197-019-03712-x

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