Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Gurkirat Kaur
Electron Microscopy and Nanoscience Lab, PAU,
Ludhiana
India
Research Article
Potato Cereal Extrudates: Chemical Composition, Functional Properties, in vitro Digestibility and Consumer Acceptability
Author(s): Rajan Sharma, Savita Sharma, Baljit Singh and Gurkirat KaurRajan Sharma, Savita Sharma, Baljit Singh and Gurkirat Kaur
The objective of the present study was to investigate the functionality of potato flour for development of cereal based snack. The blends of potato flour (10-30%), rice and maize flour were extruded at feed moisture (14%), barrel temperature (150° C) and screw speed (500 rpm). Rice and maize flour (singly and in combination), with potato flour were subjected to thermo mechanical conditions using twin screw extruder in order to elucidate their behaviour in twin screw extruder. Various parameters studied were product quality (expansion ratio, bulk density, color and hardness), functional properties (water absorption index and solubility index), pasting properties, sensory characteristics, bioactive composition (total phenolic content, antioxidant level and total flavonoid content) & in vitro starch and protein digestibility. Pasting properties of blends displayed a final viscosity .. View More»
DOI:
10.4172/2155-9600.1000706