Development and parameter optimization of health promising extrudate based on fenugreek oat and pea

被引：35

作者：

Wani, Sajad Ahmad ^{[1
]}

Kumar, Pradyuman ^{[1
]}

机构：

[1] St Longowal Inst Engn & Technol, Dept Food Engn & Technol, Longowal 148106, India

来源：

FOOD BIOSCIENCE | 2016年 / 14卷

关键词：

Fenugreek leaf; Fenugreek seed; Oat; Green pea; Extrusion parameters; RESPONSE-SURFACE METHODOLOGY; PHYSICAL-PROPERTIES; PHYSICOCHEMICAL PROPERTIES; EXTRUSION CONDITIONS; EXPANDED SNACKS; GLYCEMIC INDEX; DIETARY FIBER; SCREW SPEED; CORN STARCH; PRODUCTS;

D O I：

10.1016/j.fbio.2016.02.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The purpose of this study was to develop health promoting extruded snack products. Extruded snacks were prepared using a blend of oat, green pea and fenugreek seed flour and leaf powder. Effect of feed moisture (12-16% wet basis), barrel temperature (90-110 degrees C) and screw speed (100-200 rpm) on the product properties like lateral expansion (LE), bulk density (BD), water absorption index (WAI), water solubility index (WSI) and hardness was investigated. The product responses were significantly affected by changes in moisture, temperature and screw speed. The regression models for product responses like LE, BD, and hardness were highly significant (P <= 0.0001), whereas WAI and WSI were significant at a (P <= 0.001) respectively. Desirable extruded products were obtained at moisture of 12%, 110 degrees C temperature and 200 rpm screw speed. It was revealed that fenugreek, oat and dried green pea can be used to produce snack products with desirable quality characteristics. (c) 2016 Elsevier Ltd. All rights reserved.

引用

页码：34 / 40

页数：7

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