Formulation and quality evaluation of multi cereal and legume extrudates

Authors

  • P Vasantha Kumari Research Scholar, Department of food science and technology, Pondicherry University.
  • Narayanasamy Sangeetha Assistant Professor, Department of food science and technology, Pondicherry University.

Keywords:

Extrusion, Cereals, Legumes, Nutritional Properties and Physical Properties

Abstract

Extrusion process is acknowledged to be a versatile, low cost and very proficient process in food production. However, this state-of-the-art technology is a little bit complicated and needs to be studied further for better understanding and control. The research study was aimed on formulation of high protein-energy balancing foods from the blends of cereals and legumes using extrusion cooking. Extrusion was carried out using a Twin Screw Extruder at a temperature of 140oC, screw speed of 300 r min-1 and die diameter of 3 mm. Nutritional properties namely Carbohydrate, Protein, Fat, Energy, Moisture and Ash were analyzed. Physical properties of the extrudates namely bulk density, expansion ratio, Water Absorption Index (WAI), Water Solubility Index (WSI), and color were analyzed. Organoleptic qualities of the extruded products were also analyzed. The result of the present study reveals that the nutritional properties of the multi cereal and legume extrudate was significant higher (p<0.05) than that of the control. The expansion ration and the bulk density were comparatively higher in the control extrudate than the multi cereal and legume extrudate. Popularizing a cereal and legume based snack food shall be beneficial for the farmers, as well as making good use of the legume milling by-product.

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Published

2018-06-23

Issue

Vol. 1 No. 1 (2018): Journal of Advanced Research in Food Science and Nutrition

Section

Research Article

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