Effect of Fenugreek Seed Powder and Oat Flour Incorporation on Physical and Functional Properties of Extruded Product

Year 2015, Volume: 13 Issue: 1, 6 - 14, 01.03.2015

Sajad Ahmad Wani Nikhil Solanke Pradyuman Kumar

Abstract

Experiments were conducted based on preliminary evaluation by varying the proportions of fenugreek seed powder FSP 1-5% and oat flour OF 3-15% using central composite rotatable design. Composite flour containing rice %60 , chickpea %30 and corn flours %10 was used as a base material in extrusion. Physical and functional properties like bulk density BD , hardness HD , lateral expansion LE , water absorption index WAI and water solubility index WSI were significantly p

Keywords

Extrusion, Oat, Fenugreek, Functional properties, Storage

Çemen Unu ve Yulaf Unu İlavesinin Ekstrüde Ürünün Fiziksel ve Fonksiyonel Özelliklerine Depolama Sırasında Etkisi

Abstract

Deneyler, merkezi bileşik döner bir tasarım kullanarak çemen unu FSP ve yulaf unu OF 3-15% oranlarını değiştirmek sureti ile ön denemelere göre yapılmıştır. Pirinç 60% , nohut % 30 ve mısır % 10 unlarından oluşan kompozit un, ekstrüzyonda ana malzeme olarak kullanılmıştır. FSP ve OF oranları, yığın yoğunluğu BD , sertlik HD , yanal genişleme LE , su emme indeksi WEG ve suda çözünürlük indeksi WSI gibi fiziksel ve fonksiyonel özellikleri anlamlı p

Keywords

Ekstrüzyon, Yulaf, Çemen, Fonksiyonel özellikler, Depolama

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