Utilization of amaranth for preparation of ready-to-eat extruded snacks
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Date
2012
Authors
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Publisher
CCSHAU
Abstract
The present study was carried out to utilize amaranth for preparation of value added ready-to-eat
extruded snacks. The wheat, rice, maize grits, amaranth flour and amaranth protein concentrate were
assessed for proximate composition, iron, calcium and total dietary fibre. Amaranth grains were also
analyzed for β-carotene, phytate and tannin content. Wheat flour was assessed for water absorption
capacity, sedimentation value and gluten content. The effect of incorporation of different levels of
amaranth flour (raw and roasted), amaranth protein concentrate and guar gum on pasting properties and
quality of RTE-Snacks was studied. The process for preparation of quality of extruded product from maize,
wheat and rice using twin screw extruder was standardized using response surface methodology (RSM).
Central Composite Rotatable Design (CCRD) with feed rate (11-19 kg/hr) moisture (10-18 %) and feed
composition (100:0:0, 80:10:10, 60:20:20, 40:30:30, 20:40:40) as independent variables (20 different
combination) were used to investigate the effect of these variables on bulk density (BD), expansion ratio,
sectional expansion index (SEI), texture and overall acceptability. Amaranth contained more protein, fat,
ash, crude fibre, iron, calcium and total dietary fibre. With incorporation of amaranth flour (20-60%) and
amaranth protein concentrate (10-30%), peak, trough, breakdown, final viscosity and time to achieve peak
gradually decreased; pasting temperature gradually increased and no significant changes were noticed in
gelatinization temperature whereas addition of guar gum (0.5-1.0%) in the wheat flour resulted in
significant increase of peak, breakdown and final viscosity while no changes in other parameters was
observed. Optimized conditions were obtained with feed composition 80:10:10
(maize:wheat:rice) extruded at moisture content 12% and feed rate 13 kg/hr.Incorporation of
amaranth flour and amaranth protein concentrate in the standardized formulation increase in the bulk
density and hardness and decrease in the expansion ratio and sectional expansion index of extrudates was
observed. Mean score of sensory attributes and physical evaluation indicate that amaranth flour (raw) upto
40%; amaranth flour (roasted) upto 60%; protein concentrate upto 20% and guar gum (0.5-1.0%) can be
added to ready-to-eat extruded snacks for value addition. Incorporation of guar gum in the formulation
either improved or did not change the sensory attributes of the extrudates. Amaranth can be utilized for the
preparation of value added ready- to- eat extruded snacks with superior nutritional quality as compared to
conventional cereal based extruded snacks.
Description
Keywords
Flours, Proteins, Gums, Snack foods, Wheats, Concentrates, Rice, Protein products, Biological phenomena, Productivity