alexa Physio-Chemical and Sensory Properties of Protein-Forti
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Research Article

Physio-Chemical and Sensory Properties of Protein-Fortified Extruded Breakfast Cereal/Snack Formulated to Combat Protein Malnutrition in Developing Countries

Navam SH1*, Tajudini AL1, Srinivas JR1, Sivarooban T2 and Kristofor RB3

1Department of Food Science & Institute of Food Engineering, University of Arkansas, Fayetteville, 2650 N Young Ave., A 72704, USA

2Water Security Corporation, 1455 Kleppe Lane, Sparks, USA

3Crop, Soil, and Environmental Sciences, 115 Plant Sciences Building, University of Arkansas, Fayetteville, USA

*Corresponding Author:
Navam S Hettiarachchy
Department of Food Science & Institute of Food Engineering
University of Arkansas, 2650 N Young Avenue, Fayetteville, AR 72704, USA
Tel: (479) 575-4779
Fax: (479) 575- 6936
E-mail: [email protected]

Received date: April 18, 2014; Accepted date: May 21, 2014; Published date: June 19, 2014

Citation: Navam SH, Tajudini AL, Srinivas JR, Sivarooban T, Kristofor RB, et al. (2014) Physio-Chemical and Sensory Properties of Protein-Fortified Extruded Breakfast Cereal/Snack Formulated to Combat Protein Malnutrition in Developing Countries. J Food Process Technol 5:359. doi:10.4172/2157-7110.1000359

Copyright: © 2014 Navam SH, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

Protein malnutrition is prevalent in the developing parts of the world and children are the most affected. Millet, beans, and rice mixed with soymeal flour were processed to produce an extruded product using a single screw extruder. The Central Composite Design (CCD) of the Response Surface Methodology at varying temperatures (190-275°C) and screw speeds (60-110 rpm) was used to obtain best extrusion conditions to develop a protein-enriched extruded product with desirable physio-chemical and sensory properties. Sensory properties were evaluated in terms of color and overall visual acceptability of the extruded products using a nine-point hedonic scale. The results suggested that the two extrusion variables, barrel temperature and screw speed, influenced the extrudate physio-chemical and sensory properties. The fat absorption capacity and water solubility index were unaffected by the extrusion variables. The best extrusion condition was obtained at a screw speed of 60 rpm and a barrel temperature of 190°C based on expansion ratio, bulk density, water holding capacity, texture, color and overall visual acceptance of the extruded products. This study demonstrated that acceptable extruded products with higher protein content can be prepared from varying blends of millet, beans and rice flour under optimized extrusion conditions by incorporating up to 30% of soymeal flour. This is the first attempt to produce a soymeal-based protein enriched extruded product with millet and beans that can be included in a child’s meal as a breakfast cereal or a snack to fight protein malnutrition.

Keywords

Share This Page

Additional Info

Loading
Loading Please wait..
 
Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

 
© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version
adwords