Influence on the antioxidant, structural and pasting properties of snacks with fenugreek, oats and green pea

• Main Authors: Sajad Ahmad Wani, Pradyuman Kumar
• Format: Article
• Language: English
• Published: Elsevier 2019-10-01
• Series: Journal of the Saudi Society of Agricultural Sciences
• Online Access: http://www.sciencedirect.com/science/article/pii/S1658077X17303764

An investigation on the effect of extrusion processing conditions of moisture content (12–16%), barrel temperature (90–110 °C) and screw speed (100–200 rpm) on the total phenolic content (TPC), antioxidant activity (AOA), structural and pasting properties were studied. A decrease in the TPC with the increase in barrel temperature and screw speed was observed. With the increase in barrel temperature and moisture content an increase in the AOA was observed, and vice versa with the screw speed. Extruded snack prepared at higher temperature showed softer structure and vice versa. Decrease in peak and setback viscosity and an increase in cold peak viscosity were observed. This gives an indication of increased degree of cooking. A reduced breakdown and setback viscosity indicates its temperature stability and lesser affinity to retrogradation, therefore extrusion gives the final product’s stabilization. It can be concluded that by proper selection of moisture, barrel temperature and screw speed during extrusion a product having higher TPC, AOA, softer structure and pasting properties can be developed. Keywords: Extrusion, Fenugreek, Total phenolic content, Antioxidant activity, Structural, Pasting properties