caa a22 4500 606243518 CHVBK 20210128101325.0 cr unu---uuuuu 210128e20151201xx s 000 0 eng 10.1007/s11694-015-9268-x doi (NATIONALLICENCE)springer-10.1007/s11694-015-9268-x Characterization of extrudates enriched with health promoting ingredients [Elektronische Daten] [Sajad Wani, Pradyuman Kumar] In this study the effect of supplementation of fenugreek seed flour (FSF) and fenugreek leave powder (FLP) on the physical and sensory properties of an extruded snack products based on composite flour (corn and rice) (CF), Barley flour (BF) and dry green pea flour (DGPF) was investigated. On the basis of preparatory evaluation with different proportions of CF, BF and DGPF, a mixture of 70:20:10::CF:BF:DGPF were taken as the control for further studies. The control mixture was replaced with FSF (1 and 2%) and FLP (2, 3 and 5%) and extruded at the ideal extrusion conditions as discussed in the portion of detailed study. Extrudates were assessed for different responses like moisture retention, lateral expansion, bulk density, hardness, water absorption index (WAI), water solubility index (WSI) and sensory characteristics. Addition of FSF at 2% and FLP at 5% level resulted in increase in lateral expansion while WAI and WSI values decreased as compared to control. Significant (p<0.05) colour changes was observed in physical measurement. All products with added FSF and FLP had the acceptable texture. Overall mean score of sensory evaluation indicates that extruded products with lower quantities of both FSF and FLP were acceptable as compared to higher quantities. It was found that FSF and FLP can replace up to 2 and 3% in extruded products. Springer Science+Business Media New York, 2015 Green pea nationallicence Barley nationallicence Fenugreek seed nationallicence Fenugreek leave nationallicence Extruded products nationallicence Physical properties nationallicence Wani Sajad Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, 148106, Longowal, India aut Kumar Pradyuman Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, 148106, Longowal, India aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/4(2015-12-01), 592-598 2193-4126 9:4<592 2015 9 11694 https://doi.org/10.1007/s11694-015-9268-x text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9268-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Wani Sajad Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, 148106, Longowal, India aut NATIONALLICENCE 700 1- Kumar Pradyuman Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, 148106, Longowal, India aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/4(2015-12-01), 592-598 2193-4126 9:4<592 2015 9 11694