Development of convenient and nutritious extruded snacks using cereals, pulses and vegetables
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Date
2013
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Publisher
CCSHAU
Abstract
The present study was carried out to develop convenient and nutritious extruded snacks using
cereals, pulses and vegetables. The corn, pearl millet, kidney bean, green gram, carrot and mushroom
were assessed for proximate composition, iron, zinc, total dietary fibre and antinutritional factors. Corn
and carrot were also analyzed for total carotenoids. The effect of incorporation of different levels of
pearl millet, pulses flour and vegetables powder on pasting properties, water absorption, extensibility of
dough and quality of RTE-Snacks was studied. Carrot and mushroom contained appreciable amount of
minerals and total dietary fibre. Mushroom contained highest protein content among selected cereals,
pulses and vegetables. No change in peak time, pasting and gelatinization temperature whereas
decrease in peak, trough, setback, final and breakdown viscosity was noticed with incorporation of
pulses flour (5-25%) either kidney bean or green gram as well as vegetables powder (2-10%) either
carrot or mushroom. in composite flour (cereal mix flour containing pulse flour) whereas addition of
pearl millet in the flour resulted in increase of viscosity parameters. No change in extensibility of
dough but increase in force require to break dough was witnessed by addition carrot powder (2-10%) in
composite flour whereas with incorporation of pulse flour either carrot or kidney bean in cereal mix
flour (corn: pearl millet 70;30) and mushroom powder (2-10%) in composite flour decreased the force
require to break dough. Increase in bulk density, hardness and decrease in expansion ratio and sectional
expansion index (SEI) was observed with incorporation of pearl millet, pulse flour in cereal mix flour
and vegetable powder in composite flour. Mean score of sensory sensory characteristics that 30% pearl
millet flour in corn flour , 20% kidney bean and 15% green gram flour in cereal mix flour, carrot and
mushroom powder up to 10% in composite flour (containing 15% kidney bean flour) whereas 10%
carrot and 6% mushroom powder in composite flour (containing 10% green gram flour) can be
incorporated. Results indicates that HQPM, pearl millet as well as pulses such as kidney bean or green
gram along with vegetables (carrot or mushroom) can be used for the preparation of nutritionally
superior value added RTE extruded snacks.
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Keywords
HQPM, pearl millet, kidney bean, green gram, carrot, mushroom, nutritious snacks, sensory characteristics