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ThesisItem Open Access Development and evaluation of extruded products enriched with potential crops of Himachal Pradesh(Palampur, 2021-07-06) Anand, Abha; Dhaliwal, Y. S.The present study was done to assess nutritional and functional profiles of potential crops and develop formulations for evaluation of extruded products supplemented with potential crops and further assess the shelf life of developed/standardized extruded products in relation to packaging materials. Three selected under-utilized crops viz. Amaranthus, Buckwheat (Fagopyrum esculentum) and Ricebean (Vigna umbellata) were procured from Mountain Agril. Research and Extension Centre (MAREC), Sangla (Kinnaur), Department of Organic Agriculture, CSKHPKV, Palampur and local farmers of district Sirmour (H.P). Results of the study showed that amaranth, buckwheat and ricebean contained 16.70, 10.44 and 22.35 per cent of protein content.The mineral content observed in calcium, magnesium, iron, zinc and copper content in ricebean grains was reported to be 334.5, 111.12, 3.94, 0.68 and 3.15 mg/100g. Amino acids in amaranth contained threonine (2.78 µg/mg), valine (3.67 µg/mg) and leucine (3.43 µg/mg). It also contained serine (6.59 µg/mg), alanine (2.10 µg/mg), histidine (16.34 µg/mg), proline (2.78 µg/mg) and tyrosine (2.10 µg/mg).These potential crops were further used to develop different extruded products such as pasta, breakfast cereals and ready to eat snacks. A laboratory scale co-rotating twin screw extruder with intermeshing screws (Model BC21; Clextral, Firminy Cedex, France) was used for the extrusion study. The barrel diameter and L/D ratio were 25 mm and 16:1 respectively. In present study CCRD was used to design the experiments without any blocking comprising three independent variables (at three different levels). Different combinations of cereals which includes rice flour, oat flour, amaranth, buckwheat and ricebean were formulated with set minimum and maximum ranges of rice, oat and maize flour 50 g to 100 g, blend (amaranth 50 g, buckwheat 25 g and ricebean 25 g) ranged from 25 g to 50 g and flavours 0 g to 10 g as per the RSM model design. 16 runs were optimized and all the samples were packed in laminate bags. The bags were allowed to equilibrate overnight at 5ºC. Physico-chemical, functional, nutritional properties, rheological and microbiological properties of selected formulations of extruded products prepared from potential crops were assessed. The sensory scores for all the parameters were highly acceptable till the six months of storage so utilization of the potential crops in extruded products will not only help the consumer to harness the nutritional and medicinal benefits of the under-utilized crops but will also suggest ways for their utilization.
