The aim of the present study was to optimize the extrusion process for potato‐based snacks using response surface modeling approach. A blend of mashed potatoes, rice and chickpea flour was used in the study. The effects of feed moisture, barrel temperature and screw speed on product responses viz. specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI) and hardness was studied using response surface methodology. The blend of potato‐rice and chickpea was extruded at different moisture content (12.6–19.4%), screw speed (349–601 rpm) and barrel temperature (116–184C). Feed moisture had significant effect on all product responses, whereas screw speed and barrel temperature, both independent variables, had significant effect on SME, WSI and hardness of the product. Increase in feed moisture reduces SME and WSI and increases BD, WAI and hardness. Increase in screw speed decreases the BD, WAI and hardness of the snacks, whereas increase in barrel temperature decreases the SME, BD, WAI and hardness but increases the WSI. Optimized extrusion parameters for preparation of snacks were 14% moisture, 550 rpm screw speed, 170C temperature. Practical Applications Potatoes are generally processed into flakes, granules and flour by dehydration for using it as raw material for extrusion. Processing costs are very high, so mixing of mashed potatoes with cereal or pulse flour could be an energy‐efficient way to use potatoes in extrusion. The consumers are becoming increasingly health conscious and while many admit that pulses are good for them, they are not sure how to use them in diet. There is also a perception that cooking of pulses is difficult and/or time consuming. There is need to find ways to increase consumption of pulses with little extra efforts. This paper explores the optimization of extrusion condition for development of nutritious snacks from potato‐chickpea blends.

and cultivars of rice and mung bean respectively, were studied for their potential to serve as a nutritious snack with improved protein quality and quantity. The effect of extrusion conditions, including feed moisture content (14-18%), screw speed (400-550 rpm) and barrel temperature (130-170°C) on the physicochemical properties (bulk density, water absorption index (WAI), water solubility index (WSI) and hardness) was investigated. The replacement of rice flour at 30% level with mung bean flour for making extruded snacks was evaluated. Pasting temperature increased (84-93 °C) while peak viscosity (2768-408 cP), hold viscosity (2018-369 cP), breakdown (750-39 cP), setback (2697-622 cP) and final viscosity (4715-991 cP) decreased with increasing mung bean flour addition. Increasing feed moisture lowered the specific mechanical energy (SME), WAI and WSI of extrudates whereas increased bulk density and hardness. Higher screw speed had linear positive effect on SME of extruder and negative linear effect on WAI. Positive curvilinear quadratic effect of screw speed was also observed on WSI and density. Higher barrel temperature linearly decreased the SME, density and hardness of extrudates. Developed extrusion cooked rice-mung bean snacks with increased protein content and improved protein quality along with higher dietary fibre and minerals have good potential in effectively delivering the nutrition to the population.

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.

The present research was undertaken to optimize process conditions for development of water chestnut incorporated corn-based extrudates. The independent extrusion variables-feed composition, feed moisture, screw speed and barrel temperature were studied to determine their influence on dependent variables-specific mechanical energy, expansion index, bulk density, water solubility index, water absorption index, hardness, and color. All system and product responses were significantly (p < .05) influenced by independent variables. The regression models fitted to experimental design showed high coefficient of determination (R 2 ≥ 0.99). The optimum conditions for development of extrudates obtained by numerical optimization were corn flour : water chestnut flour (60:40), feed moisture (14%), barrel temperature (170°C), and screw speed (300 rpm). Moisture, protein, and fat contents of extrudates developed using optimum conditions were significantly (p < .05) lower than corn and water chestnut. Storage studies revealed safe storage of extrudates packed in aluminum laminates up to 120 days under ambient conditions without compromising much of its qualities. Practical applicationsWater chestnut possesses excellent therapeutic potential owing to the presence of bioactive compounds including glycosides, phytosterols, flavonoids, and tannins, which may help in alleviating various diseases. Besides, water chestnut has low glycemic index; thus, the developed products prepared from it may be suitable for diabetics. Extruded products have better consumer acceptability in terms of shelf life and organoleptic characteristics. Therefore, the extruded products developed from nutritionally rich water chestnut would be a better alternative to already available extruded snacks in food industry. It can open up a new horizon in the field of extrusion products.

The present research was conducted with an aim to explore underutilized crops like water chestnut and barley for the development of low glycemic index (GI) muffins. Incorporation of barley flour (BF) had a significant (p < 0.05) effect on quality attributes and glycemic response of muffins. The resistant starch content of final product (43.5%) was also found to be higher than water chestnut (40.24%) and BF (5.18%). The study confirms that replacement of 30% of water chestnut flour (WCF) with BF is feasible for development of low GI muffins with desired sensory attributes. During storage, firmness, water activity, free fatty acid, and peroxide value of the muffins prepared from 70% WCF and 30% BF were found to increase, whereas moisture content and overall acceptability were decreased. Inference drawn from storage studies was that linear low‐density polyethene is suitable packaging material for safe storage of muffins up to 35 days. Practical applications Diabetes is the third largest noncommunicable disease and affects a large section of population globally. Diabetic patients are not able to consume bakery products because of their high GI which leads to upsurge in blood glucose levels. Water chestnut and BF are low in GI and can be utilized for development of low GI bakery products. Muffins prepared from water chestnut and BF can prove as a viable food item for people suffering from hyperglycemia. The modification of baking process and replacement of table sugar with nonnutritive sweeteners (mannitol and sucralose) further reduces the GI and improves its commercial applicability in the therapeutic diets. Moreover, water chestnut‐based muffins incorporated with BF can act as a laxative because of its high dietary fiber and β‐glucan content provided by BF.

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Due to the increased pollution generated from traditional petroleum‐based plastics and consistent fluctuations in fuel prices, the scientists are focusing on developing the biodegradable polymers which decompose into water and carbon dioxide thereby reducing the litter. Poly(ε‐caprolactone) (PCL) is the emerging biodegradable polymers, ideal to replace the conventional polymers due to its perfect compatibility with other polymers and miscible nature. The present chapter discusses about the chemical synthesis and characteristics of PCL in addition to focusing on the biodegradation mechanism. The potential of PCL for developing biodegradable films and bags in food processing is also highlighted in association with natural fibre, nanotechnology and active packing. This chapter provides an updated information about recent scientific reports on PCL to increase its exploration as a promising biodegradable packaging material.