Extruded Snacks from Rice, Green lentil, Chickpea and Tomato Powder Finished with Frying / Microwave Roasting
Extrudates were first prepared through extrusion-cooking and air-drying of different formulations obtained through a D-optimal Mixture Design containing blends of rice flour (RF), green lentil flour (GL), chickpeas flour (CP), and tomato powder (TP) in different proportions. These extrudates were s...
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| Format: | Article |
| Language: | English |
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Universidad de Antioquia
2022-02-01
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| Series: | Revista Facultad de Ingeniería Universidad de Antioquia |
| Subjects: | |
| Online Access: | https://revistas.udea.edu.co/index.php/ingenieria/article/view/342265 |
| _version_ | 1797861821208592384 |
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| author | Prabhjot Singh Hamed Vatankhah Hosahalli Ramaswamy |
| author_facet | Prabhjot Singh Hamed Vatankhah Hosahalli Ramaswamy |
| author_sort | Prabhjot Singh |
| collection | DOAJ |
| description |
Extrudates were first prepared through extrusion-cooking and air-drying of different formulations obtained through a D-optimal Mixture Design containing blends of rice flour (RF), green lentil flour (GL), chickpeas flour (CP), and tomato powder (TP) in different proportions. These extrudates were subjected to deep oil frying (DOF) at 200⁰C or microwave roasting (MWR) at 75% power level (1000W oven) in order to develop desirable color and flavor characteristics. Physical properties including color (L*, a*, b*), expansion ratio (ER), breaking stress (BS) and antioxidant activity (AA) were evaluated, and the influence of product variables on output parameters was assessed. Increasing CP and GL in the formulations resulted in a decrease in the ER and an increase in the BS. However, the inclusion of CP and TP helped to produce snacks of golden yellow color and increased their overall acceptability. The addition of TP also improved the antioxidant activity of the resulting product. Both DOF and MWR resulted in a lower antioxidant activity; however, MWR led to more than 80% retention of the original antioxidants and higher sensory acceptability. ER and L* values had a strong positive correlation with the overall acceptability of products. The extrusion - air-drying - microwave roasting process produced healthy snacks with acceptable sensory quality, high protein (through added pulses), and enriched antioxidant (through added tomato powder) contents.
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| first_indexed | 2024-04-09T22:10:35Z |
| format | Article |
| id | doaj.art-58656dc5f9634968934ec57a54ed47dd |
| institution | Directory Open Access Journal |
| issn | 0120-6230 2422-2844 |
| language | English |
| last_indexed | 2024-04-09T22:10:35Z |
| publishDate | 2022-02-01 |
| publisher | Universidad de Antioquia |
| record_format | Article |
| series | Revista Facultad de Ingeniería Universidad de Antioquia |
| spelling | doaj.art-58656dc5f9634968934ec57a54ed47dd2023-03-23T12:26:59ZengUniversidad de AntioquiaRevista Facultad de Ingeniería Universidad de Antioquia0120-62302422-28442022-02-0110.17533/udea.redin.20220269Extruded Snacks from Rice, Green lentil, Chickpea and Tomato Powder Finished with Frying / Microwave RoastingPrabhjot Singh0Hamed Vatankhah1Hosahalli Ramaswamy2McGill UniversityMcGill UniversityMcGill University Extrudates were first prepared through extrusion-cooking and air-drying of different formulations obtained through a D-optimal Mixture Design containing blends of rice flour (RF), green lentil flour (GL), chickpeas flour (CP), and tomato powder (TP) in different proportions. These extrudates were subjected to deep oil frying (DOF) at 200⁰C or microwave roasting (MWR) at 75% power level (1000W oven) in order to develop desirable color and flavor characteristics. Physical properties including color (L*, a*, b*), expansion ratio (ER), breaking stress (BS) and antioxidant activity (AA) were evaluated, and the influence of product variables on output parameters was assessed. Increasing CP and GL in the formulations resulted in a decrease in the ER and an increase in the BS. However, the inclusion of CP and TP helped to produce snacks of golden yellow color and increased their overall acceptability. The addition of TP also improved the antioxidant activity of the resulting product. Both DOF and MWR resulted in a lower antioxidant activity; however, MWR led to more than 80% retention of the original antioxidants and higher sensory acceptability. ER and L* values had a strong positive correlation with the overall acceptability of products. The extrusion - air-drying - microwave roasting process produced healthy snacks with acceptable sensory quality, high protein (through added pulses), and enriched antioxidant (through added tomato powder) contents. https://revistas.udea.edu.co/index.php/ingenieria/article/view/342265Response surface methodologyoptimizationhigh proteinmodeling |
| spellingShingle | Prabhjot Singh Hamed Vatankhah Hosahalli Ramaswamy Extruded Snacks from Rice, Green lentil, Chickpea and Tomato Powder Finished with Frying / Microwave Roasting Revista Facultad de Ingeniería Universidad de Antioquia Response surface methodology optimization high protein modeling |
| title | Extruded Snacks from Rice, Green lentil, Chickpea and Tomato Powder Finished with Frying / Microwave Roasting |
| title_full | Extruded Snacks from Rice, Green lentil, Chickpea and Tomato Powder Finished with Frying / Microwave Roasting |
| title_fullStr | Extruded Snacks from Rice, Green lentil, Chickpea and Tomato Powder Finished with Frying / Microwave Roasting |
| title_full_unstemmed | Extruded Snacks from Rice, Green lentil, Chickpea and Tomato Powder Finished with Frying / Microwave Roasting |
| title_short | Extruded Snacks from Rice, Green lentil, Chickpea and Tomato Powder Finished with Frying / Microwave Roasting |
| title_sort | extruded snacks from rice green lentil chickpea and tomato powder finished with frying microwave roasting |
| topic | Response surface methodology optimization high protein modeling |
| url | https://revistas.udea.edu.co/index.php/ingenieria/article/view/342265 |
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