1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141004
2Department of Biochemistry and Food Sciences, Kordofan University, EI-obeid-Sudan
3Maharashtra Institute of Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad-431208
Extrusion processing is a promising technique for preparing breakfast cereals like extruded snacks. The objective of the present work was to access the storage stability and functionality of developed extruded snacks from pearl millet-cowpea blends. The extrudates were prepared in a co-rotating intermeshing twin screw extruder. The processing conditions (Moisture and Temperature) and level of cowpea for preparation of extruded products were Moisture: 14 and 17%; Temperature: 130 and 170°C; Level of cow pea: 10 and 30%. Quality characteristics of products were appraised. Expansion ratio, bulk density, colour and overall acceptability were analyzed at the selected extrusion levels and the supplemented level of cowpea. Barrel temperature had a positive effect on expansion ratio whereas inverse effect on bulk density. Moisture content, water activity, free fatty acids, hardness and overall acceptability remained under acceptable limits during entire storage period stored at ambient temperature. Not much variation was observed during storage.
Bulk density, Cowpea, Expansion ratio, Extrusion, Pearl millet, Storage stability
