Effect of incorporation levels of oat and green pea flour on the properties of an extruded product and their optimization

Abstract

An extruded product was made based on oats and dried green pea using central composite rotatable design. Effects of incorporation level of oat fl our (OF, 15.86 to 44.14%) and dried green pea fl our (DGPF, 7.93 to 22.07%) on the physical and functional characteristics of extruded products based on composite fl our were studied using response surface methodology. Second order polynomial equation was used to describe the effect of OF and DGPF on lateral expansion (LE), bulk density (BD), water solubility index (WSI), water absorption index (WAI), and hardness (HD). Results indicated that OF had negative effect on LE, while positive effect on BD, WSI, WAI, and HD. On increasing DGPF, LE and WSI increased, but it had negative effect on BD, WAI, and HD. Numerical optimization resulted in 41.91% OF and 7.93% DGPF to produce acceptable extrudates. The results suggest that oats and dried green pea fl our can be extruded with rice fl our and corn fl our into an acceptable snack food.

Quality characteristics, fatty acid profile and glycemic index of extrusion processed snacks enriched with the multicomponent mixture of cereals and legumes

“…Lower expansion may be due to the effects of fiber and protein content of the ingredient such as fenugreek, oats, and dried green pea. Similar results were also reported by several authors (Wani & Kumar, 2016a, 2016dShirani & Ganesharanee, 2009). The decreased effect of high fiber content on expansion may be attributed to the competition with starch for the excess water found in the surrounding medium.…”

Current perspectives on fenugreek bioactive compounds and their potential impact on human health: A review of recent insights into functional foods and other high value applications

“…The TP content and antioxidant activity of the snack were relatively high but lower than those of the fenugreek leaf and seed flours (Wani & Kumar, 2016a, 2016b). Similar formulations were developed where FSF was either combined with oat, chickpea, rice, and corn flours (Wani et al., 2015a, 2015b) or chickpea and rice flours (Ravindran & Shirani, 2007), resulting in snacks with high functional and physical properties, prolonged shelf life, and acceptable sensory properties. Reduced or low GI (≤55) is a noteworthy functional benefit that was achieved by fortifying extruded foods with fenugreek seed gum or fiber.…”

Use of Legumes in Extrusion Cooking: A Review

“…In addition, the BD of extruded foods should be as low as possible, indicating a proper increase in volume of the extrudate. Hardness and BD are positively related to each other [28,[41][42][43]. Low moisture content reduces both hardness and BD because it raises the friction within the matrix and therefore increases the drag force, resulting in higher temperature and greater pressure on the die [44,45].…”