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Effect of Different Pre-Processing Methods on the Extruded Products and Its Resultant Effect on Nutritional Properties and Health

S. Nikhil Gupta** , Shivani Gupta* , S. Nikhil Gupta** , Naveen Gupta***

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International Journal of Food, Nutrition & Dietetics 4(1):p 15-26, January - April 2016. | DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.4116.3

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Abstract

 The study concludes that the buckwheat flour had high antinutritional properties (TPC & TFC) while white sorghum flour had high functional properties (WHC, WAI & WSI). Various processings like puffing, drying and roasting results in decreasing antinutritonal properties while increasing functional properties in all the three flours. It also concluded in the case of Red sorghum flour, different treatments results in decreasing the moisture and ash content.

It has been observed that due to puffing there is increase in functional properties of product of red and white sorghum as compared to flour. In case of buckwheat product due to all the three treatments (puffing, drying and roasting) there is increase in functional properties and decreases in anti-nutritional properties as compare to flour. Roasting plays key role in product development of all the three flours as roasting results in increase in WAI & WHC, but decreases the anti-nutritional properties like TPC and TFC. 
In the physical properties, buck wheat product has high bulk density. In the white and red sorghum there is increase in expansion ratio due to roasting and drying respectively.
 
Keywords: Antinutritonal Properties; Extrusion; Porosity; Proteins; Lahaul and Spiti.

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DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.4116.3

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