Syed Zameer Hussain, Mushtaq Beigh, Tahiya Qadri, Imtiyaz Ahmad and Bazila Naseer
The purpose of the present study was to develop low Glycemic Index (GI) crackers from water chestnut flour (WCF) and barley flour (BF).
Abstract
Purpose
The purpose of the present study was to develop low Glycemic Index (GI) crackers from water chestnut flour (WCF) and barley flour (BF).
Design/methodology/approach
Five blends were prepared by mixing WCF with BF in the proportion of 100:0, 70:30, 50:50, 30:70 and 0:100, respectively. The baking process as well as ingredients were modified for the production of low GI crackers.
Findings
BF incorporation had significant (p < 0.05) effect on physical characteristics, organoleptic attributes and glycemic response of crackers. The resistant starch content of final product was found to be higher than WCF and BF. The research confirmed that replacement of 30 percent WCF with BF is feasible for development of low GI crackers with desired sensory attributes. The inference drawn from storage studies was that the developed crackers can be stored safely (with an overall acceptability score of greater than three on a 5-point scale) in metallized polyethylene up to 35 days under refrigerated conditions and 28 days under ambient conditions.
Research limitations/implications
Although low GI crackers were developed successfully from WCF and BF in the present study. However, detailed storage studies of such crackers can be done in future so as to perform the tests of type-intensity and temporal dominance of sensation. Also, in view of their low GI, these crops need to be evaluated in future for development of other bakery products like bread, cake, muffins, etc.
Practical implications
Water chestnut and barley despite having good nutritional profile and low GI are still considered as underutilized crops. In the present study, these crops were explored for development of low GI crackers especially for people suffering from diabetes. The outcome of this study will open up a new window in the baking sector to develop low GI crackers viz-a-viz will add value to these crops which will help to provide remunerative returns to those who are directly or indirectly involved in trade of these underutilized crops.
Originality/value
This was the first reported innovative attempt to develop low GI crackers from WCF and BF. For development of crackers having desired sensory characteristics, it was found feasible to blend WCF and BF in the ratio of 70:30.
Details
Keywords
Mushtaq Beigh, Syed Zameer Hussain, Tahiya Qadri, Bazila Naseer, Tariq Raja and Haroon Naik
Keeping in view the diabetes status that has affected about 415 million people globally and is the leading cause of death in many countries along with therising demand for low…
Abstract
Purpose
Keeping in view the diabetes status that has affected about 415 million people globally and is the leading cause of death in many countries along with therising demand for low Glycemic Index (GI) foods, the purpose of this paper is to optimize the extrusion process for the development of low GI snacks from underutilized crops like water chestnut and barley.
Design/methodology/approach
The extrusion parameters (screw speed and barrel temperature), feed moisture and water chestnut flour, barley flour proportion, were varied and their effects on system and product responses (specific mechanical energy, water absorption index, water solubility index, bulk density, expansion ratio and breaking strength) were studied.
Findings
All the system and product responses were significantly affected by independent variables. Response surface and regression models were established to determine the responses as function of process variables. Models obtained were highly significant with high coefficient of determination (R2=0.88). The optimum processing conditions obtained by numerical optimization for the development of snacks were 90°C barrel temperature, 300 rpm screw speed, 14 per cent feed moisture and WCF-to-BF ratio as 90:10. Shelf life studies confirmed that the developed snacks can be safely stored in HDPE bags for a period of six months under ambient conditions.
Originality/value
Water chestnut and barley flour did not blend till date for extrusion cooking. Such snacks shall be a viable food option for diabetic people and can act as laxative due to high fibre and β-glucan content from barley.
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Keywords
Monisa Yousouf, Syed Zameer Hussain, Varsha Kanojia, Tahiya Qadri, Bazila Naseer, Fouzia Shafi and Abida Jabeen
The purpose of this study was to formulate a complete protein food from lentil flour (LF) and egg powder (EP) through microwave-assisted extrusion technology.
Abstract
Purpose
The purpose of this study was to formulate a complete protein food from lentil flour (LF) and egg powder (EP) through microwave-assisted extrusion technology.
Design/methodology/approach
In the first part of the hybrid technology, the feed proportion and extrusion conditions were optimized through design expert using central composite rotatable design. In the second part of hybrid technology, the optimized protein pellets (PP) obtained were subjected to microwave heating (MH) for 50,100, 150, 200 and 250 s.
Findings
The optimum predicted conditions for development of pellets using extrusion cooking were feed proportion (85% LF and 15% EP), barrel temperature (140°C), screw speed (340 rpm) and feed moisture content (12%). When these pellets were subjected to MH, 150 s of heating time was considered as prudential to induce desirable quality changes in PP. The increase in sectional expansion index, crispness and overall acceptability from 0.637 to 0.659, 4.51 to 6.1 and 3.27 to 3.59 with corresponding decrease in bulk density and breaking strength from 73.33 to 69.75 kg/cm3 and 6.24 to 5.13 N during 150 s of MH indicated that quality characteristics of extruded PPs were improved after MH.
Practical implications
Nowadays, consumers have become more health conscious than ever, and the demand for nutritious snacks has increased many folds. However, the high protein content restricts expansion of snacks, which was overcome by subjecting extruded pellets to MH to produce third generation pellets. Furthermore, the PP has a protein content of 31.62%, which indicates that if an average person consumes 100 g of these snacks, it will suffice 60% of total recommended dietary intake (0.75 g/kg body weight/day). Lentil-based pellets expanded by use of such hybrid technology (microwave-assisted extrusion cooking) can help to provide a feasible, low cost and protein-rich diet for malnourished population besides being a value addition to lentils.
Originality/value
LF in combination with EP was tested for the first time for development of nutrient dense pellets. Moreover, use of microwave-assisted extrusion cooking offers a workable and innovative technique of developing protein-rich pellets with improved physico-chemical and sensory attributes.