Shalini G. Rudra*, Neetu Jakhar, Jyoti Nishad, Neha Saini, Sangita Sen, Rakesh Bhardhwaj2, Sarika. Jaiswal1,Poonam Suneja2, Sukhbir Singh and Charanjit ...
VEGETOS
Vol. 28 (2) : 171-182 (2015)
10.5958/2229-4473.2015.00053.1
Extrusion Conditions and Antioxidant Properties of Sorghum, Barley and Horse Gram Based Snack Shalini G. Rudra*, Neetu Jakhar, Jyoti Nishad, Neha Saini, Sangita Sen, Rakesh Bhardhwaj2, Sarika Jaiswal1,Poonam Suneja2, Sukhbir Singh and Charanjit Kaur Received: 03.12.2014 / Revised: 24.06.2015 / Accepted: 15.07.2015 / Published online: 30.09.2015 This article is published in open access at www.vegetosindia.org
Abstract Sorghum, barley and horse-gram are excellent source of bioactives (phenolics, minerals, β-glucan) with documented health effects. Effect of four different extrusion variables, viz. high temperature, high moisture (HTHM, 120oC, 20%); high temperature, low moisture (HTLM, 120oC, 14%); low temperature, high moisture (LTHM, 100oC, 20%); and low temperature and low moisture (LTLM, 100oC,14%) on three composite blends from sorghum, barley and horsegram was examined in the present study. Extrusion processing significantly (p
