Physicochemical properties of iron‐fortified, low glycemic index (GI) barley based extruded ready‐to‐eat snacks developed using twin‐screw extruder. Issue 8 (8th June 2020)

• Record Type: Journal Article
• Authors: Reshi, Monica; Shafiq, Farah; Hussain, Syed Zameer; Naseer, Bazila; Amin, Tawheed
• Is Part Of: Journal of food processing and preservation. Volume 44:Issue 8(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-06-08
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.14606
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: This study was conducted to develop iron‐fortified barley based extruded snacks. Central composite rotatable design (CCRD) with three independent variables viz. feed moisture (10%–22%), screw speed (215–385 rpm), and barrel temperature (95°C–160°C) produced 20 different combinations. The effect of these three independent variables was studied on physicochemical properties of extruded snack. All of the independent variables had a significant ( p < .01) effect on all product responses. Iron contents of raw material (barley flour) and extruded product was 3.60 ± 0.04 mg/100 g and 20.30 ± 0.03 mg/100 g, respectively. Glycemic index (GI) of final extruded product was 40.37 ± 0.03. The optimum processing conditions obtained by numerical optimization for development of extruded product was feed moisture (17%), screw speed (350 rpm), and barrel temperature (118°C). The present study, therefore, confirms the feasibility of the utilization of barley flour for the development of iron‐fortified extruded snack, which could be used in food fortification programs for addressing public health need. Practical applications: Barley possesses several health beneficial effects since it is rich in β ‐glucan and low in glycemic index (GI) and glycemic load (GL). Its consumption is, therefore, recommended. However, due to its poor organoleptic quality, its consumption in raw form is unacceptable. Thus, it has to be converted into highly palatable or organoleptically acceptable product. Extruded form is one such product, having better acceptability in terms of shelf life and organoleptic evaluation. To further add to its health beneficial properties, supplementation of iron (ferric pyrophosphate) would be a wiser approach. Iron‐fortified barley based extruded snacks would be a better alternative to already available extruded snacks in the market.