Skip to main content
SpringerLink
Log in

Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

A study was conducted to optimize the mild extrusion cooking conditions for development of rice and chickpea based extrudates. The independent variables i.e. extrusion parameters (Screw speed, barrel temperature), feed moisture and proportions of rice flour and chickpea flour were varied using central composite rotatable design (CCRD), and their effects on system parameter- Specific mechanical energy (SME) and product characteristics i.e., water absorption index (WAI), water solubility index (WSI), bulk density (BD), expansion ratio (ER), breaking strength (BS), colour values (L*, a* and b*) and overall acceptability (OA) were studied. All the system and product responses were significantly affected by independent variables. Response surface and regression models were established to determine the responses as function of process variables. Models obtained were highly significant with high coefficient of determination (R2 ≥ 0.889). The optimum mild extrusion conditions obtained by numerical optimization for development of snacks were 102 °C barrel temperature, 281 rpm screw speed, 18.3% feed moisture and rice to chickpea flour ratio as 90:10. Storage studies confirmed that the developed snacks can be stored better in laminated pouches than in high density polyethylene (HDPE) bags for a period of 6 months under ambient conditions.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Alam MS, Kaur J, Khaira H, Gupta K (2015) Extrusion and extruded products: changes in quality attributes as affected by extrusion process parameters: a review. Crit Rev Food Sci Nutr 56(3):445–473

    Google Scholar 

  • Altan A, McCarthy KL, Maskan M (2008) Evaluation of snack foods from barley-tomato pomace blends by extrusion processing. J Food Eng 84:231–242

    Google Scholar 

  • AOAC (2005) Official Methods of Analysis, 18th edn. Association of Official Analytical Chemists, Washington

    Google Scholar 

  • Arhaliass A, Legrand J, Vauchel P, Fodil-Pacha F, Lamer T, Bouvier JM (2009) The effect of wheat and maize flours properties on the expansion mechanism during extrusion cooking. Food Bioproc Technol 2(2):186–193

    Google Scholar 

  • Beigh M, Hussain SZ, Qadri T, Naseer B, Raja T, Naik H (2020) Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks. Br Food J 122(1):227–241

    Google Scholar 

  • Bhattacharya S, Prakash M (1994) Extrusion of blends of rice and chick pea flours: a response surface analysis. J Food Eng 21(3):315–330

    Google Scholar 

  • Brncic SR, Karlovic S, Zupan A, Herceg Z (2006) Evaluation of textural properties for whey enriched direct extruded and puffed corn based products. Bul J Agri Sci 15(3):204–214

    Google Scholar 

  • Chakarborty P, Banerjee S (2009) Optimization of extrusion process for production of expanded product from green gram and rice by response surface methodology. J Sci Ind Res 68:140–148

    Google Scholar 

  • Dalbhagat CG, Mahato DK, Mishra HN (2018) Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: a review. Trends Food Sci Technol 85:226–240

    Google Scholar 

  • De Pilli T, Derossi A, Talja RA, Jouppila K, Severini C (2011) Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology. Innova Food Sci Emer Technol 12:610–616

    Google Scholar 

  • Devi ND, Shoba S, Tang X, Shaur SA, Dogan H, Alavi S (2012) Development of protein-rich sorghum based expanded snacks using extrusion technology. Int J Food Prop 16(2):263–276

    Google Scholar 

  • Food Safety and Standards Act (2017) Rules 2011, Regulations, 17th Edition, 2017. International Law Book Company, India

    Google Scholar 

  • Geetha R, Mishra HN, Srivastav PP (2014) Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physicochemical and functional properties. J Food Sci Technol 51(11):3144–3153

    CAS  PubMed  Google Scholar 

  • Gropper M, Moraru C, Kokini J (2002) Effect of specific mechanical energy on properties of extruded protein-starch mixtures. Cereal Chem 79:429–433

    CAS  Google Scholar 

  • Hagenimana A, Ding X, Fang T (2006) Evaluation of rice flour modified by extrusion cooking. J Cereal Sci 43:38–46

    CAS  Google Scholar 

  • Hirdyani H (2014) Nutritional composition of chickpea (Cicer arietinum L.) and value added products. Indian J Commun Health 26(Suppl S2):102–106

    Google Scholar 

  • Hussain SZ, Afshana B, Rather Ah (2015) Preparation and storage studies of walnut kernel incorporated rice-based snacks. Intl J Basic App Biol 2(6):449–451

    Google Scholar 

  • Hussain SZ, Ali F, Jabeen R, Zargar I (2017) Twin screw extrusion cooking of lotus rhizome and broken rice flour blends: A response surface analysis. JSIR 76:485–493

    Google Scholar 

  • ICMSF (2010) International Commission on Microbiological Specification for foods. USDA information office

  • Iwe MO, Van Zuilichem DJ, Ngoddy PO, Lammers W (2001) Amino acid and protein digestibility index of mixtures of extruded soy and sweet potato flours. Lebensm Wiss Technol 34:71–75

    CAS  Google Scholar 

  • Kadan RS, Bryant RJ, Pepperman AB (2003) Functional properties of extruded rice flours. J Food Sci 68(5):1669–1672

    CAS  Google Scholar 

  • Kaur B, Ranawana V, Henry J (2016) The glycemic index of rice and rice products: a review, and table of GI values. Critic Rev Food Sci Nutr 56(2):215–236

    CAS  Google Scholar 

  • Kaur N, Singh B, Sharma S (2018) Storage stability of extruded normal maize and quality protein maize based extruded products. Int J Pure App Biosci 6(4):42–47

    Google Scholar 

  • Khan MA, Semwal AD, Sharma GK et al (2011) Development and evaluation of long shelf-life ambient stable chapattis without the use of chemical preservatives. J Food Process Technol 2:107–111

    Google Scholar 

  • Lim S (2018) Eating a balanced diet: a healthy life through a balanced diet in the age of longevity. J Obes Metab Syndrome 27(1):39

    Google Scholar 

  • Meng XD, Threinen D, Hansen M, Driedger D (2010) Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack. Food Res Int 43:650–658

    CAS  Google Scholar 

  • Mesquita CDB, Leonel M, Mischan MM (2013) Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour. Food Sci Technol 33(3):404–410

    Google Scholar 

  • Mulla MZ, Bharadwaj VR, Annapure US, Singhal RS (2011) Effect of formulation and processing parameters on acrylamide formation: a case study on extrusion of blends of potato flour and semolina. LWT Food Sci Technol 44:1643–1648

    CAS  Google Scholar 

  • Nakhon PPS, Jangchud K, Jangchud A, Charunuch C (2018) Optimization of pumpkin and feed moisture content to produce healthy pumpkin-germinated brown rice extruded snacks. Agric Nats Res 52:550–556

    Google Scholar 

  • Nithya DJ, Basco KA, Saravanan M, Mohan RJ, Alagusundaram K (2016) Optimization of process variables for extrusion of Rice-Bengal gram blends. JSIR 75:108–114

    CAS  Google Scholar 

  • Pardhi SD, Singh B, Nayik GA, Dar BN (2016) Evaluation of functional properties of extruded Snacks developed from brown rice grits by using response surface methodology. J Sau Soc Agric 18(1):7–16

    Google Scholar 

  • Ruskova M, Bakalov I, Petrova T, Zsivanovits G, Ivanova K, Penov N (2015) Effect of extrusion variables on breaking strength of bean-based extrudates; presented in International Scientific- Practical Conference “Food Technologies And Health”. Agricultural Academy, At Bulgaria, Plodiv

    Google Scholar 

  • Sacchetti G, Pinnavaia GG, Guidolin E, Dalla-Rosa M (2004) Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products. Food Res Int 37:527–534

    Google Scholar 

  • Sandrin R, Caon T, Wüst-Zibetti A, de Francisco A (2017) Effect of extrusion temperature and screw speed on properties of oat and rice flour extrudates. J Sci Food Agric 98:10

    Google Scholar 

  • Serna-Saldivar SO, Rooney LW (1995) Structure and chemistry of sorghum and millets. In: Dendy DAV (ed) Sorghum and Millets: Chemistry and Technology. AACC, St. Paul, MN, pp 69–124

    Google Scholar 

  • Seth D, Rajamanickam G (2012) Original article development of extruded snacks using soy, sorghum, millet and rice blend—a response surface methodology approach. Int J Food Sci Technol 47(7):1526–1531

    CAS  Google Scholar 

  • Sharma C, Singh B, Hussain SZ, Sharma S (2017) Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks. J Food Sci Technol 54(6):1711–1720

    CAS  PubMed  PubMed Central  Google Scholar 

  • Shirani G, Ganesharanee R (2009) Extruded products with fenugreek (Trigonella foenum-graecium) chickpea and rice: physical properties, sensory acceptability and glycaemic index. J Food Eng 90:44–52

    Google Scholar 

  • Singh B, Sekhon KS, Singh N (2007a) Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice. Food Chem 100:198–202

    CAS  Google Scholar 

  • Singh S, Gamlath S, Wakeling L (2007b) Nutritional aspects of food extrusion: a review. Int J Food Sci Technol 42:916–929

    CAS  Google Scholar 

  • Singh B, Rachna Hussain SZ, Sharma S (2015) Response surface analysis and process optimization of twin screw extrusion cooking of potato-based snacks. J Food Proc Preserv 39:270–281

    Google Scholar 

  • Wani SA, Kumar P (2016) Fenugreek enriched extruded product: optimization of ingredients using response surface methodology. Int Food Res J 23(1):18–25

    CAS  Google Scholar 

  • Yagci S, Gogus F (2009) Selected physical properties of expanded extrudates from the blends of hazelnut flour-durum clear flour-rice. Int J Food Prop 12(2):405–413

    Google Scholar 

  • Yovchev A, Stone A, Hood-Niefer S, Nickerson M (2017) Influence of the extrusion parameters on the physical properties of chickpea and barley extrudates. Food Sci Biotechnol 26(2):393–399

    CAS  PubMed  PubMed Central  Google Scholar 

  • Yu L, Ramaswamy HS, Boye J (2012) Twin-screw extrusion of corn flour and soy protein isolate (spi) blends: a response surface analysis. Food Bioprocess Technol 5:485–497

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025, India

    Uzma Altaf, Syed Zameer Hussain, Tahiya Qadri, Farheena Iftikhar, Bazila Naseer & A. H. Rather

Authors
  1. Uzma Altaf
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Syed Zameer Hussain
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Tahiya Qadri
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Farheena Iftikhar
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Bazila Naseer
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. A. H. Rather
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Syed Zameer Hussain.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Altaf, U., Hussain, S.Z., Qadri, T. et al. Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends. J Food Sci Technol 58, 1143–1155 (2021). https://doi.org/10.1007/s13197-020-04628-7

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-020-04628-7

Keywords

Search

Navigation