Functional Extruded Products from Rice Flour, Pulse Flour and Tomato Powder Blends
Author | : Prabhjot Singh |
Publisher | : |
Total Pages | : |
Release | : 2017 |
ISBN-10 | : OCLC:1000095453 |
ISBN-13 | : |
Rating | : 4/5 (53 Downloads) |
Book excerpt: "Extrusion is a high shear, high temperature processing technique that involves a short time treatment to transform raw materials to intermediate or finished products to enhance sensory and other quality attributes. Most extruded snacks prepared using starch based blends are usually high in carbohydrates but low in other vital nutrients. Snack food consumption is ever increasing and has resulted in demand for producing healthy snack foods by replacing the starch with protein, fiber and other nutrients. The overall objective of this research was to prepare nutritious extruded snack foods by partially replacing rice flour with green lentil and chickpea flours and tomato powder. Using the D-optimal mixture design different feed mixtures formulations were obtained and prepared using rice flour (33-60%), green lentil flour (20-45%), chickpea flour (10-30%), tomato powder (0-7%) and added moisture. These were subjected to extrusion processing at a preset screw speed of 125 rpm and barrel temperature profile progressively increasing from 800C at the entrance to 1400C at the exit. The semi-moist extrudates were air dried at 550C at 0.1 m/s air flow rate to reduce their water activity to