Extrusion Conditions and Antioxidant Properties of Sorghum, Barley and Horse Gram Based Snack
Rudra Shalini G.*, Jakhar Neetu, Nishad Jyoti, Saini Neha, Sen Sangita, Bhardhwaj Rakesh2, Jaiswal Sarika1, Suneja Poonam2, Singh Sukhbir, Kaur Charanjit
Division of Food Science and Post Harvest Technology, Indian Agricultural, Research Institute, New Delhi-110 012, India
1Indian Agricultural Statistics Research Institute, India
2National Bureau of Plant Genetic Resources, India
*Corresponding author E-mail: firstname.lastname@example.org
Sorghum, barley and horse-gram are excellent source of bioactives (phenolics, miner-als, β-glucan) with documented health effects. Effect of four different extrusion variables, viz. high temperature, high moisture (HTHM, 120°C, 20%); high temperature, low moisture (HTLM, 120°C, 14%); low temperature, high moisture (LTHM, 100°C, 20%); and low temperature and low moisture (LTLM, 100°C, 14%) on three com-posite blends from sorghum, barley and horse-gram was examined in the present study. Extru-sion processing significantly (p<0.05) affected the physico-chemical and functional properties viz. expansion ratio (ER), bulk density (BD), hy-dration properties, total phenolics, antioxidant activity, and texture of extrudates. Free phenolics and antioxidant activity in extrudates processed at HTLM increased appreciably by 25–40% and 16–52% respectively in comparison to un-extruded blends. Thus, tailoring extrusion conditions can help increase total phenolics and antioxidant ac-tivity of snacks. Extrudates developed from sor-ghum-barley-horsegram (45: 45: 10) produced acceptable snacks with high antioxidant activity and sensory quality.