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, reducing power, and essential amino acids, such as lysine, leucine, isoleucine, cysteine, threonine, tyrosine, and methionine derived by HPLC. Extrudates fortified by 5% TB powder exhibited better microstructure through scanning electron microscopy. However, 10% TB powder possessed higher physicochemical properties and overall sensory attributes. This study reveals the tremendous industrial potential of nutrient-rich RTE extruded snacks fortified by underutilized TB (10%).
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Acknowledgements
This study was supported by the Department of Biotechnology (DBT), Govt. of India, under the DBT twinning project ‘Nutraceutical properties of underutilized fruits and vegetables in northeastern hill region of India’ (BT/336/NE/TBP/2012). The authors acknowledge the support of the RUSKA Laboratory, Hyderabad, India and MFPI - QC Lab, PJTSAU, Hyderabad for skillful assistance with SEM and amino acid profiling, respectively. The infrastructure facility provided by the Director and Joint Director, Indian Council of Agricultural Research (ICAR) Complex for NEH Region, Manipur Centre, India and the Vice-Chancellor and Director of Research, PJTSAU, Hyderabad, India, are gratefully acknowledged.
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Manas Ranjan Sahoo: Conceptualization, Validation, Writing- original draft, Writing- review and editing, Funding acquisition, Supervision. Aparna Kuna: Conceptualization, Methodology, Validation, Writing- review and editing, Funding acquisition, Supervision. Mayengbam Premi Devi: Methodology, Investigation, Formal analysis. Mandarapu Sowmya: Methodology, Investigation, Product development and validation. Madhumita Dasgupta: Methodology, Investigation, Formal analysis, Validation, Writing- review and editing.
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Sahoo, M.R., Kuna, A., Devi, M.P. et al. Fortification of ready–to–eat extruded snacks with tree bean powder: nutritional, antioxidant, essential amino acids, and sensory properties. J Food Sci Technol 59, 2351–2360 (2022). https://doi.org/10.1007/s13197-021-05251-w
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DOI: https://doi.org/10.1007/s13197-021-05251-w