TY  - JOUR
T1  - Extrusion Conditions Affect the Functional and Antioxidant Properties of Sorghum, Barley
and Horse-Gram Based Snack
AU - G. Rudra, Shalini AU - Jakhar, Neetu AU - Nishad, Jyoti AU - Saini, Neha AU - Sen, Sangita AU - Bhardhwaj, Rakesh AU - Jaiswal, Sarika AU - Suneja, Poonam AU - Singh, Sukhbir AU - Kaur, Charanjit 
JO  - Journal of Food Technology
VL  - 13
IS  - 2
SP  - 7
EP  - 17
PY  - 2015
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2015.7.17
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2015.7.17
KW  - Sorghum
KW  -extrusion
KW  -barley
KW  -phenolics
KW  -antioxidant activity
KW  -functionality
AB  - 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.
ER  -