Extruded products with Fenugreek (Trigonella foenum-graecium) chickpea and rice: Physical properties, sensory acceptability and glycaemic index

Gamlath, Shirani; Ravindran, G.

doi:10.1016/j.jfoodeng.2008.06.004

Cited by 90 publications

(55 citation statements)

References 19 publications

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“…Some studies have shown that oat starch differs from others by having lower solubility (PATON, 1979). The same results were found in a previous study (SHIRANI & GANESHARANEE, 2009), where WSI of the extrudates increased (P≤0.05) when protein rich chickpea fl our (like green pea fl our) incorporation was increased.…”

Section: Water Solubility Index (Wsi)supporting

confidence: 86%

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

Wani

Kumar

2016

Acta Alimentaria

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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.

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Section: Water Solubility Index (Wsi)supporting

confidence: 86%

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

Wani

Kumar

2016

Acta Alimentaria

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“…However, contradictory effects have been reported regarding the properties of extrudates with chickpea flour. Shirani and Ganesharanee (2009) found that the addition of chickpea flour on extrudates significantly reduced their lateral expansion of extrudate. In contrast, Meng et al (2010) found positive correlation between the amount of chickpea flour and lateral expansion in a work related to multiple blend of chickpea flour, potato starch, protein concentrate, and other additives.…”

Section: Introductionmentioning

confidence: 95%

“…Furthermore, cassava starch does not block the extrusion barrel even at low moisture conditions (Rampersad et al, 2003). Chickpea flour has also been widely used in extrudates (Meng et al, 2010;Shirani and Ganesharanee, 2009). However, contradictory effects have been reported regarding the properties of extrudates with chickpea flour.…”

Section: Introductionmentioning

confidence: 99%

Effects of incorporation of cassava flour on characteristics of corn grit-rice grit-chickpea flour blend expanded extrudates

Yadav¹,

Mishra²,

Dhungana³

et al. 2015

Afr. J. Food Sci.

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A rice grit-corn grit-chickpea flour blend was used as a model feed system for extrusion. Response surface methodology was used to study the effects of level of incorporation of cassava flour in feed composition (5-25%), feed moisture (12-16%), screw speed (1000-1400 rpm) and barrel temperature (80-120°C) by using a single screw extruder. Among the independent variables, feed moisture was found to be the most influential (p<0.05) to bulk density (BD), water solubility index (WSI) and water absorption index (WAI). Cassava flour level affected lateral expansion (LE) most significantly, however, temperature affected all the dependent variables equally at p<0.05, while screw speed altered significantly BD, WSI and WAI only.

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“…Fenugreek (Trigonella foenum graecum) is one of the oldest medicinal plants originating in India and North Africa regions (Shirani and Ganesharanee 2009). The Usees of fenugreek dates backed to ancient Egyptians, Greeks and Romans (Moosa et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Fenugreek potent activity against nitrate-induced diabetes in young and adult male rats

et al. 2014

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Nitrate has described as an endocrine disruptor that promotes onset of diabetes. This study was undertaken to evaluate diabetic effect of high nitrate intake in young and adult male rats and its amelioration by fenugreek administration. The study revealed significant increase in serum glucose and blood glycosylated hemoglobin (HbA1c%), while serum insulin and liver glycogen were decreased among nitrate exposed animals, in particular the young group. A significant reduction in the body weight gain and serum thyroid hormones (T4 & T3) was also recorded. Further reduction in serum levels of urea and creatinine, as well as total protein in serum, liver and pancreas was demonstrated, with elevation in their levels in the urine of all nitrate exposed groups. Meanwhile, the activity of serum transaminases (ALT and AST) was increased, with decline in their activity in the liver tissue. In addition, an elevation in serum total bilirubin, tissues (liver and pancreas) nitric oxide and lipid profile, as well as liver activity of glucose-6-phosphatase was recorded. Fenugreek administration to nitrate exposed rats was found to be effective in alleviating hyperglycemia and other biochemical changes characterizing nitrate-induced diabetes. So, fenugreek can be considered to possess potent activity against onset of nitrate induced-diabetes.

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Extruded products with Fenugreek (Trigonella foenum-graecium) chickpea and rice: Physical properties, sensory acceptability and glycaemic index

Cited by 90 publications

References 19 publications

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

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

Effects of incorporation of cassava flour on characteristics of corn grit-rice grit-chickpea flour blend expanded extrudates

Fenugreek potent activity against nitrate-induced diabetes in young and adult male rats

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