Abstract

Extruded snack products are the most abundantly consumed products amongst the world as they are cheaper, easily available and have great tastes. Gluten free extruded snacks are not abundantly present in the market. This study will definitely augment and give a lift to the gluten free snack producing industries. Present study deals effect of extrusion parameters (die temperature and feed moisture) on expansion, density, color (L value), and hardness, water solubility index (WSI) and water absorption index (WAI) of gluten free extruded snack consisting of rice, sorghum, unripe banana, water chestnut and moong flour. Distance based response surface methodology was used. Expansion was increased with increasing die temperature at high moisture levels. Density increased with moisture at low temperature and vice versa. L value was positively affected at lower temperature and moisture however, the product obtained was dark in color due to Maillard reaction at higher temperature. Hardness was decreased with increasing die temperature at high moisture. While WSI was not found to be significantly affected by these two parameters, WAI was observed to be increasing with increasing moisture followed by a decrease in its value. Incorporation of extruded flour improved gluten free dough and flatbread properties also found to enhance sensory acceptability.

Authors and Affiliations