Abstract:
As the eating patterns are changing day by day, snack foods play very important role
in the diet of the modern consumer. Consumer appeal for ready‐to‐eat (RTE) products
is forecast to grow rapidly as consumers demand convenient snacks with exciting
sensory and textural properties. Extrusion technology has been used extensively in
the production of cereal RTE snacks due to its ease of operation and ability to
produce a variety of textures and shapes which appeal to consumers. So the present
study was undertaken to develop ready to eat (RTE) expanded products from pulse
varieties corn, mixed vegetables. The blends of six different combinations were
extruded at temperature of 140ºC at a screw speed of 350 rpm and 14% feed moisture
content. From these seven extruded product was evaluated for physical, colour and
textural properties. The extruded products were stored in aluminium pouches and
with nitrogen flushing. The physical parameters (expansion ratio, water activity,
colour and textural properties), functional parameters (water absorption index and
solubility index), engineering properties (colour, texture, sensory evaluation),
proximate analysis (protein, carbohydrate, fat content) of RTE products were
analysed. Based on sensory evaluation,Corn (60 %),Bengal gram (30%), Jackfuit
seed powder(5%), Pseudostem powder(5%) RTE product was selected as the best
combination out of all combinations under concern.
