@article{MAKHILLJFT20151328356,
    title = {Extrusion Conditions Affect the Functional and Antioxidant Properties of Sorghum, Barley
and Horse-Gram Based Snack},
    journal = {Journal of Food Technology},
    volume = {13},
    number = {2},
    pages = {7-17},
    year = {2015},
    issn = {1684-8462},
    doi = {jftech.2015.7.17},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2015.7.17},
    author = {Shalini,Neetu,Jyoti,Neha,Sangita,Rakesh,Sarika,Poonam,Sukhbir and},
    keywords = {Sorghum,extrusion,barley,phenolics,antioxidant activity,functionality},
    abstract = {Sorghum, barley and horse-gram are an
excellent source of bioactives (phenolics, minerals,
β-glucan) with documented health effects. Effect of four
different extrusion variables, viz. high temperature, high
moisture (HTHM, 120°C, 20%); high temperature, low
moisture (HTLM, 120°C, 14%); low temperature, high
moisture (LTHM, 100°C, 20%) and low temperature and
low moisture (LTLM, 100°C,14%) on three composite
blends from sorghum, barley and horse-gram was
examined in the present study. Extrusion processing
significantly (p<0.05) affected the physico-chemical and
functional properties viz. Expansion Ratio (ER), Bulk
Density (BD), hydration properties, total phenolics,
antioxidant activity and texture of extrudates. Free
phenolics and antioxidant activity in extrudates processed
at HTLM increased appreciably by 25-40 and 16-52%,
respectively in comparison to un-extruded blends. Thus,
tailoring extrusion conditions can help increase total
phenolics and antioxidant activity of snacks. Extrudates
developed from sorghum-barley-horsegram (45:45:10)
produced acceptable snacks with high antioxidant activity
and sensory quality.}
    }