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Fenugreek enriched extruded product: optimization of ingredients using response surface methodology
Wani, S.A1, Kumar, P2.
The study was carried out to investigate the effects of oat flour (OF), dried green pea flour
(DGPF), fenugreek seed powder (FSP) and fenugreek leave powder (FLP) on the physical
and functional properties of extruded products. Results indicated that OF and FLP decreases
lateral expansion (LE), water solubility index (WSI) and hardness (HD), while as OF had
increased the bulk density (BD) and water absorption index (WAI). BD and HD were increased
by DGPF. FSP had increased effect on LE and WAI, while decreased effect on WSI. OF had
a positive (p < 0.05) effect on the “L” and “a” value and has negative effect on “b” value of
extrudate. DGPF, FSP and FLP had negative (p < 0.0001) effect on “a” value and positive effect
on “b” value of extrudate, while as FLP also had negative (p < 0.0001) effect on “L” value
of extrudate. Numerical optimization resulted in 21.72% OF, 8.62% DGPF, 1.78% FSP and
0.66% FLP to produce acceptable quality extrudates.
Affiliation:
- Sant Longowal Institute of Engineering and Technology, India
- Sant Longowal Institute of Engineering and Technology, India
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| Indexation |
| Indexed by |
MyJurnal (2019) |
| H-Index
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0 |
| Immediacy Index
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0.000 |
| Rank |
0 |
| Indexed by |
Scopus (SCImago Journal Rankings 2016) |
| Impact Factor
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- |
| Rank |
Q3 (Food Science) |
| Additional Information |
0.335 (SJR) |
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