Fortification of ready-to-eat extruded snacks with tree bean powder: nutritional, antioxidant, essential amino acids, and sensory properties.

ABSTRACT: Nutrition-rich extruded snacks were developed from a mixture of cornflour, Bengal gram flour fortified by tree bean (TB) powder (0, 5, and 10%) using a twin-screw extruder. The nutritional, antioxidant, and amino acid profile and structural, functional, and sensory properties of the ready-to-eat (RTE) extruded snacks were evaluated. Ash, protein, and fiber content in TB-fortified extrudates were increased, whereas nitrogen-free extract was decreased. Total phenolics (2.34 mg g^-1 FW), ascorbate (2.23 mg g^-1 FW), total flavonoids (0.16 mg g^-1 FW), and reduced glutathione (8.53 µM g^-1 FW) were higher in the extrudates with 10% TB powder. Similarly, RTE extruded snacks fortified by 10% TB exhibited higher DPPH, FRAP, ABTS, hydroxyl radical activities

SUBMITTER: Sahoo MR 

PROVIDER: S-EPMC9114282 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature