Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
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Extrusion Conditions Affect the Functional and Antioxidant Properties of Sorghum, Barley and Horse-Gram Based Snack
Shalini G. Rudra, Neetu Jakhar, Jyoti Nishad, Neha Saini, Sangita Sen, Rakesh Bhardhwaj, Sarika Jaiswal, Poonam Suneja, Sukhbir Singh and Charanjit Kaur
Page: 7-17 | Received 21 Sep 2022, Published online: 21 Sep 2022
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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.
How to cite this article:
Shalini G. Rudra, Neetu Jakhar, Jyoti Nishad, Neha Saini, Sangita Sen, Rakesh Bhardhwaj, Sarika Jaiswal, Poonam Suneja, Sukhbir Singh and Charanjit Kaur. Extrusion Conditions Affect the Functional and Antioxidant Properties of Sorghum, Barley
and Horse-Gram Based Snack.
DOI: https://doi.org/10.36478/jftech.2015.7.17
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2015.7.17