Journal of Food Processing & Technology

Rheological and nutritional properties of multi cereal and legume incorporated extrudates

7^th Indo-Global Summit and Expo on Food & Beverages

October 08-10, 2015 New Delhi, India

Narayanasamy Sangeetha and Vasantha Kumari P

Pondicherry University, India

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Food extrusion is a versatile HTST process and is an established practice for continuous manufacture of traditional and new products. Legumes are prime source of plant proteins, calories and other nutrients. Cereals are lower in lysine content and on contrary legumes have higher lysine content so act as complementary to each other. The compact structure resulting from extrusion process can lead to a dense protein network reducing the availability of starch granules to attack by alpha-amylase and delays in vitro starch hydrolysis. Rheological and nutritional properties of cereal and legume based extrudates incorporated with selected cereals and legumes made using twin screw hot extruder at 100% levels were studied. There was a decreasing trend of all viscosity properties and degree of gelatinization with increase in legumes incorporation level. With increase in legumes incorporation, protein content showed an increasing trend and fat, fiber, ash content and sensory score remain almost same. Thus, cereals and legumes incorporated extrudates have showed a promising trend for the production of low cost expanded snacks and instant flour.