DEVELOPMENT OF PROTEIN RICH EXTRUDED PRODUCT FROM BUCKWHEAT (Fagopyrum esculentum) AND GREEN GRAM (Vigna radiata)
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Date
2024-02-11
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UNIVERSITY OF AGRICULTURAL SCINCES BANGALORE
Abstract
With the increased modernization people’s perception towards the food habits too taking a leap that people prefer foods that are instantly be prepared along with nutritional aspects. Food products with high nutritional value with great taste to satisfy consumer needs are the need of the hour. Foods with low glycemic index and nutritionally rich are in great demand for the people involved in intense physical activities. The present study was carried out to develop cold extrudates (RTC) from buckwheat and green gram. Cold extruded products were developed by incorporation of buckwheat and green gram flour with wheat flour at varying levels. The blend was cold extruded at optimized extrusion
conditions and the resultant pasta samples were assessed for their sensory and cooking characteristics. Pasta incorporated with composite blend (100 %) containing 40 % buckwheat and 10 % green gram and 50 % wheat flour was found to have optimum cooking characteristics and readily acceptance than other combinations. Product is packed in metalized polyester (50 μm) packaging material and kept at ambient conditions for three months to evaluate the storage behavior of the product. The parameters defining the quality i.e., moisture content, free fatty acid, peroxide value, colour, sensory evaluation and microbial analysis were conducted after every 15 days interval for a storage period of three months. The effect of storage time and packaging material was found to be significant on cold extrudates quality parameters and indicated that pasta is acceptable upto two months without any preservative under ambient conditions.
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Keywords
DEVELOPMENT OF PROTEIN RICH EXTRUDED PRODUCT, FROM BUCKWHEAT (Fagopyrum esculentum) AND GREEN GRAM (Vigna radiata)