Development and evaluation of extruded products enriched with potential crops of Himachal Pradesh

Abstract

The present study was done to assess nutritional and functional profiles of potential crops newlineand develop formulations for evaluation of extruded products supplemented with potential newlinecrops and further assess the shelf life of developed/standardized extruded products in relation newlineto packaging materials. Three selected under-utilized crops viz. Amaranthus, Buckwheat newline(Fagopyrum esculentum) and Ricebean (Vigna umbellata) were procured from Mountain newlineAgril. Research and Extension Centre (MAREC), Sangla (Kinnaur), Department of Organic newlineAgriculture, CSKHPKV, Palampur and local farmers of district Sirmour (H.P). Results of the newlinestudy showed that amaranth, buckwheat and ricebean contained 16.70, 10.44 and 22.35 per newlinecent of protein content.The mineral content observed in calcium, magnesium, iron, zinc and newlinecopper content in ricebean grains was reported to be 334.5, 111.12, 3.94, 0.68 and 3.15 newlinemg/100g. Amino acids in amaranth contained threonine (2.78 and#956;g/mg), valine (3.67 and#956;g/mg) newlineand leucine (3.43 and#956;g/mg). It also contained serine (6.59 and#956;g/mg), alanine (2.10 and#956;g/mg), newlinehistidine (16.34 and#956;g/mg), proline (2.78 and#956;g/mg) and tyrosine (2.10 and#956;g/mg).These potential newlinecrops were further used to develop different extruded products such as pasta, breakfast cereals newlineand ready to eat snacks. A laboratory scale co-rotating twin screw extruder with intermeshing newlinescrews (Model BC21; Clextral, Firminy Cedex, France) was used for the extrusion study. The newlinebarrel diameter and L/D ratio were 25 mm and 16:1 respectively. In present study CCRD was newlineused to design the experiments without any blocking comprising three independent variables newline(at three different levels). Different combinations of cereals which includes rice flour, oat newlineflour, amaranth, buckwheat and ricebean were formulated with set minimum and maximum newlineranges of rice, oat and maize flour 50 g to 100 g, blend (amaranth 50 g, buckwheat 25 g and newlinericebean 25 g) ranged from 25 g to 50 g and flavours 0 g to 10 g as per the RSM model newlinedesign. 16 runs were optimized and all the samples were packed in laminate b