Effect of extrusion processing conditions on the techno-functional, antioxidant, textural properties and storage stability of wholegrain-based breakfast cereal incorporated with Indian horse chestnut flour
Farhana Meharaj Allai, Z.R.A.A. Azad, B.N. Dar, Khalid Gul
Abstract
The central composite rotatable design was used to plan the experiments using feed moisture (FM) content, barrel temperature (BT), screw speed (SS), and concentration of Indian horse chestnut flour (IHCF) as process variables varied between 10–18%, 70–150°C, 290–380 rpm and 1.75–4.75%, respectively. Surface mechanical energy, water holding capacity, swelling volume, piece density, longitudinal expansion, water activity and colour attributes were used as response variables. The whole grain flours added with 2.5% IHCF and extruded at 12% FM, 130°C BT and 380 rpm SS produced optimum quality breakfast cereals with 0.713 desirability. Extrudates packed in aluminum pouches were found to be suitable packaging materials and were shelf-stable for 6 months with better quality retention.