Development and physico-functional evaluation of protein rich hot extruded snack with jowar millet

Abstract

The market segment is experiencing the rise in demand for the snack foods, with the extruded products. Extrusion is a HTST process used to develop innovative value-added products from cereals pulses and millets. Protein rich jowar based extruded snack was developed with composition ratio of flours jowar flour: corn flour: soy flour: roasted Bengal gram flour (50:30:15:5) respectively. Extruded snack with 100% corn flour was taken as control. The extrusion conditions followed for extrusion were barrel temperature (120 oC; 140 oC), feed moisture (14%, 16%), screw speed (1320 rpm), feeder speed (900 rpm), cutter speed (1140 rpm) and exit diameter of the die (4 mm). The developed extrudates were subjected to physico-functional and sensory analysis. When compared to the control sample, decrease in length (9.91%), diameter (31.49%), expansion ratio (25%), bulk density (68.09%), sectional expansion index (52.64%) and tap density (41.66%) and increase in specific length (21.42%) was observed. There was 28.83% decrease in water absorption index (WAI) in JCSR when compared with CMAK. There was 26.32% decrease in water solubility index (WSI) in JCSR when compared with CMAK. The acceptability index (AI%) of JCSR was 86.9% and CMAK was 76.2 which show the jowar extruded snacks were more acceptable than control sample.