Title:Extruded Product Based on Oat and Fenugreek and their Storage Stability
Volume: 11
Issue: 1
Author(s): Sajad A. Wani, Nikhil Solanke and Pradyuman Kumar
Affiliation:
Keywords:
Extrusion, oat, fenugreek, physical, functional properties, storage.
Abstract: In the present study, addition of fenugreek seed powder (FSP) and oat flour (OF) were used
for the production of extruded snack products with increased health benefits and good nutritional
value. Based on preliminary evaluation, the experiments were conducted by varying the proportion of
FSP (1-5%) and OF (3-15%) using central composite rotatable design. Properties like bulk density
(BD), hardness (HD), water absorption index (WAI) and water solubility index (WSI) were significantly
(p<0.05) affected by proportions of FSP and OF. Increase in the content of FSP and OF, an increase
in BD and HD was observed. Whereas increased WSI was observed with the increase in OF,
and increased WAI was observed with the increase in FSP. The storage studies of quality extruded product (1.65 % FSP
and 5.24 % OF) showed increased moisture uptake at atmospheric storage condition as compared to the accelerated storage
condition. The shelf life of the extrudates packed in aluminum lined polyethylene was higher as compared to extrudates
packed in high density polyethylene that happened to be due to higher water vapor transmission rate of the high density
polyethylene.