Evaluation and processing of flaxseed, oat and barley for preparation of convenient and ready-to-eat extruded healthy snacks
| dc.contributor.advisor | Grewal, R.B. | |
| dc.contributor.author | Chaudhary, Charul | |
| dc.date.accessioned | 2017-10-03T09:49:37Z | |
| dc.date.available | 2017-10-03T09:49:37Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | The present study was carried out to evaluate different cereal grains and flaxseed for physical properties, functional properties and nutritional value, and to standardize the process for preparation of value added RTE snacks for effective utilization. The cereal grains (wheat, corn, barley and oat) and flaxseeds were processed and evaluated for physical, functional and nutritional value. The process for preparation of convenient mix, RTE flakes and RTE extruded snacks was standardized. The mixed cereal formulation i.e. wheat: barley (80:20); and wheat: OS-6 variety of oat (50:50) for convenient mix, corn: barley (60:40) and corn: oat of OS-6 variety (70: 30) for RTE flakes, and corn: barley (60:40) with 12% moisture; corn: oat flour of HJ-8 variety (70: 30) and corn : oat flour of OS-6 variety(60:40) with 16% moisture for RTE extruded snacks were selected for further value addition. Value added convenient mix, RTE flakes and RTE extruded snacks were prepared using 5-25% flaxseed powder. Auxillary treatment was given to value added RTE flakes to prepare sweet fennel flavored and spicy cinnamon flavored RTE flakes. The various physical properties, organoleptic acceptability, nutritional value and shelf life of value added products were studied. Flaxseed was found good source of protein, fat, TDF and essential fatty acids. Increase in peak, trough, breakdown, final, set back viscosity, peak time, pasting temperature, was found with incorporation of barley and oat flour in wheat flour. Peak, trough, breakdown, final and setback viscosity, of wheat, barley and oat flour decreased after malting and roasting of malted flour. Incorporation of malted-roasted barley flour (10-50 %) decreased the peak, trough, final and setback viscosity as well as peak time, pasting and gelatinization temperature whereas, incorporation oat flour (HJ-8 and OS-6) increased the peak, trough, breakdown, final and setback viscosity, peak time, pasting and gelatinization temperature of wheat flour. Similarly, increase in peak, trough, final, and setback viscosity was observed with incorporation of 5-25% roasted flaxseed powder in cereal mix flour. Incorporation of roasted flaxseed powder (5-25%) in mixed cereal flour decrease the bulk density and water solubility index whereas increase the water absorption index of mixed cereal flour. Increase in thickness, bulk density, water absorption index and water solubility index of barley and oat based value added flakes was observed with incorporation of 5-25% flaxseed powder. Incorporation of defatted flaxseed powder (5- 25%) in the standardized formulation increase the bulk density and hardness and decrease the expansion ratio and sectional expansion index of RTE extruded snacks. However, RTE snacks prepared using flaxseed powder was acceptable. Mean score of sensory attributes and physical evaluation indicate that for preparation of value added convenient mix 25% flaxseed whereas, for preparation of value added RTE flakes and RTE extruded snacks 20% flaxseed can be added in the acceptable mixed cereal formulation. Sweet and spicy variants of RTE flakes can be prepared. Value added products were nutritionally superior to their respective controls in terms of protein, fat and total dietary fibre. Shelf life studies showed that value added convenient mixes were organolepticly acceptable during the storage period up to three months at refrigeration temperature. Similarly, fennel flavored flakes were found acceptable up to three months of storage. On the other hand value added RTE extruded snacks were acceptable up to two months of storage at room temperature. Flaxseeds can be used with cereals for the value addition of convenient mix, RTE flakes and RTE extruded snacks with high protein, fat and fibre content. Thus, flaxseed can be utilized to produce nutritionally enriched convenient products which will help in diversifying its use for achieving food and nutrition security. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810032136 | |
| dc.keywords | Flaxseed, Barley, Oat, nutritional composition, Convenient mix, RTE flakes, RTE extruded snacks | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | CCSHAU | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | Evaluation and processing of flaxseed, oat and barley for preparation of convenient and ready-to-eat extruded healthy snacks | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | Evaluation and processing of flaxseed, oat and barley for preparation of convenient and ready-to-eat extruded healthy snacks | en_US |
| dc.type | Thesis | en_US |