TITLE:
Formulation, Preparation and Evaluation of Low-Cost Extrude Products Based on Cereals and Pulses
AUTHORS:
Mohammad Reza Shadan, Kavita Waghray, Fahimeh Khoushabi
KEYWORDS:
Low Cost, Extruded Products, Cereals, Pulses
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.14,
August
6,
2014
ABSTRACT: Protein-energy
malnutrition among children is the major health challenges and it may be
related to low nutritional quality of traditional complementary foods and high
cost of quality protein-based complementary foods. The aim of this study was
formulation, preparation and evaluation of low-cost extruded products based on
cereals and pulses. Composite flours were prepared using cereals and pulses,
then formulated and extruded by a twin screw extruder in Osmania University, Hyderabad,
India. Data were analyzed by SPSS software. Results showed: the protein
contents of extruded formulas B, D and F were in the highest values.
Carbohydrate in the extruded formula A was significantly higher than others.
The lowest amount of ash and crude fiber were observed in the formula A. Content
of energy in the extruded formulas E, F and C was higher; mean (SD) of Fe
content in the extruded formula B, D and F was in the higher ranks among
others. Calcium content in the extruded formulas C, E and F was in the highest
amounts. Magnesium content in the extruded formulas B, D and F was higher than
others. Cu content in the extruded formula C, D, B and F was higher than
others. Manganese content in the extruded formulas B, C and F, and zinc content
in the formulas B, D and F were higher than others. Tap density showed the
lowest amount in the formula B, D and F, while their bulk density was higher. WHC
was in the highest amount in the extruded formula A, while WSI in the extruded
formula B, D and followed by F was in the highest amount. The mean scores of
sensory evaluation of extruded products F showed that this combination has
significantly better colour, flavour, texture and overall acceptability than others.