Quality characteristics, fatty acid profile and glycemic index of extrusion processed snacks enriched with the multicomponent mixture of cereals and legumes

Extrudate snacks were prepared from base material (rice and corn) and optimized combination of ingredients were analyzed for effects of extrusion cooking on physical, functional, fatty acid profile, total dietary fiber, structural properties, and glycemic index. Physical and functional properties differ significantly (p ≤ 0.05). Increase in total dietary fiber content was observed by extrusion. Fatty acid profile did not show any significant variation. Snack prepared using base material had softer structure (10.02 N) than snack prepared using optimized combination (10.30 N). Total flavonoid content was reduced by extrusion cooking from 1003 to 802 μg(CE)/g). In pasting properties, higher value of cold viscosity was observed in extrudate snack (140 cP) than unextruded raw mixture (79 cP). In comparison to unextruded raw mixture the peak, final and setback viscosity of extrudate snacks was lower. These findings signify that extrusion is a cooking process. Glycemic index by in vitro analysis showed lower value of extrudate snacks made from optimized combination than extrudate snacks made from base material. Therefore, extrusion cooking and proper selection of ingredients can be successfully used for the production of extruded snacks with significant fatty acids retention, higher fiber content and low glycemic index.

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