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Effect of chickpea and spinach on extrusion behavior of corn grit

  • Khetan Shevkani
  • Narpinder Singh
  • Bhaskar Rattan
  • Jatinder Pal Singh
  • Amritpal KaurEmail author
  • Baljit Singh
Original Article
  • 9 Downloads

Abstract

The present work was carried out to see the effect of blending of corn grit (CG) with varying levels of chickpea grit (CP 0–100%) and spinach leaf powder (SP 0–6%) on the characteristics [color, expansion, density, hardness, water absorption index, total phenolic content (TPC), antioxidant activity (AOA; as DPPH and ABTS free radical scavenging activities)] and sensory properties of extrudates. CP and SP were rich in proteins and minerals (Cu, Fe, Zn, Mg, Ca, K and Na). Their blending significantly influenced the physicochemical and antioxidant properties of CG extrudates. TPC and AOA of extrudates increased with the increased incorporation of CP and SP, though specific mechanical energy and extrudate expansion, generally, decreased while density and hardness increased. Sensory analysis revealed that CP and SP at incorporation levels of 25% and 4%, respectively could be blended with CG for making highly acceptable antioxidant-rich expanded snack.

Keywords

Antioxidant Color Extrudates Texture Sensory 

Notes

References

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Applied AgricultureCentral University of PunjabBathindaIndia
  2. 2.Department of Food Science and TechnologyGuru Nanak Dev UniversityAmritsarIndia
  3. 3.Department of Food Processing and PreservationDev Samaj College for WomenFerozepur CityIndia
  4. 4.Department of Food Science and TechnologyPunjab Agricultural UniversityLudhianaIndia

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