Physical and functional characteristics of extrudates prepared from fenugreek and oats

Physical and functional characteristics of extrudates prepared from fenugreek and oats

This study was conducted to investigate the effect of fenugreek seed powder (FSP) and oat flour (OF) on the physical and functional properties of extruded snack product such as bulk density (BD), hardness (HD), lateral expansion (LE), water absorption index (WAI) and water solubility index (WSI) usi...

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Veröffentlicht in:Cogent food & agriculture 2016-12, Vol.2 (1)
Hauptverfasser: Wani, Sajad Ahmad, Muzaffar, Khalid, Kumar, Pradyuman
Format: Artikel
Sprache:eng
Schlagworte:
Bulk density
Extrusion
Extrusions
Fenugreek
oat
Optimization
physical and functional properties
Response surface methodology
Trigonella foenum-graecum
Water absorption
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Beschreibung
Zusammenfassung:This study was conducted to investigate the effect of fenugreek seed powder (FSP) and oat flour (OF) on the physical and functional properties of extruded snack product such as bulk density (BD), hardness (HD), lateral expansion (LE), water absorption index (WAI) and water solubility index (WSI) using response surface methodology. All the properties were found to be significantly (p 
ISSN:2331-1932
2331-1932
DOI:10.1080/23311932.2016.1178058