Formulation, Preparation and Evaluation of Low-Cost Extrude Products Based on Cereals and Pulses

Mohammad Reza Shadan, Kavita Waghray, Fahimeh Khoushabi

Department of Biochemistry, Osmania University, Hyderabad, India.
Department of Food Technology, University College of Technology Osmania University, Hyderabad, India.
School of Health, University of Medical Sciences and Health Services, Zabol, Iran.

DOI: 10.4236/fns.2014.514145                

Abstract

Protein-energy malnutrition among children is the major health challenges and it may be related to low nutritional quality of traditional complementary foods and high cost of quality protein-based complementary foods. The aim of this study was formulation, preparation and evaluation of low-cost extruded products based on cereals and pulses. Composite flours were prepared using cereals and pulses, then formulated and extruded by a twin screw extruder in Osmania University, Hyderabad, India. Data were analyzed by SPSS software. Results showed: the protein contents of extruded formulas B, D and F were in the highest values. Carbohydrate in the extruded formula A was significantly higher than others. The lowest amount of ash and crude fiber were observed in the formula A. Content of energy in the extruded formulas E, F and C was higher; mean (SD) of Fe content in the extruded formula B, D and F was in the higher ranks among others. Calcium content in the extruded formulas C, E and F was in the highest amounts. Magnesium content in the extruded formulas B, D and F was higher than others. Cu content in the extruded formula C, D, B and F was higher than others. Manganese content in the extruded formulas B, C and F, and zinc content in the formulas B, D and F were higher than others. Tap density showed the lowest amount in the formula B, D and F, while their bulk density was higher. WHC was in the highest amount in the extruded formula A, while WSI in the extruded formula B, D and followed by F was in the highest amount. The mean scores of sensory evaluation of extruded products F showed that this combination has significantly better colour, flavour, texture and overall acceptability than others.

Keywords

Low Cost, Extruded Products, Cereals, Pulses

Conflicts of Interest

The authors declare no conflicts of interest.

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