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Influence of different mixtures of ingredients on the physicochemical, nutritional and pasting properties of extruded snacks

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Abstract

An effort was made to find out the acceptability of fenugreek seed flour (FSF) and leaf powder (FLP) for the development of extruded snack product and to check the effect of different levels of ingredients of oats flour (OF), dried green pea flour (DGPF), FSF and FLP on the physical, antioxidant activity, total phenolic content, nutritional and pasting characteristics. Response surface methodology was applied to check the significance of each term. It was observed that antioxidant activity, total phenolic content, protein and fibre content increases as the level of ingredients increases. A decrease in the specific length was observed with the increase in the value of OF and DGPF and decrease in the value of FSF and FLP. All the added ingredient were found to be responsible for color change. Increase in the content of ingredients, increases the value of browning index. A decrease in the values of pasting properties was observed with the increase in the supplementation of ingredients. In order to maximize the beneficial effects of FSF and FLP, maximum of 1.3 % level of FSF and FLP was found to be suitable for the development of extruded snacks.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India

    Sajad Ahmad Wani & Pradyuman Kumar

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  1. Sajad Ahmad Wani
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  2. Pradyuman Kumar
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Correspondence to Sajad Ahmad Wani.

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Wani, S.A., Kumar, P. Influence of different mixtures of ingredients on the physicochemical, nutritional and pasting properties of extruded snacks. Food Measure 10, 690–700 (2016). https://doi.org/10.1007/s11694-016-9353-9

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  • DOI: https://doi.org/10.1007/s11694-016-9353-9

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