Fabrication of protein crocin nanocomplex and its addition in proso millet flour for development of functional snacks with anti‐diabetic, anti‐hypertensive and antioxidant properties

Abstract

SummaryThe current study was undertaken to develop novel gluten‐free functional snacks using proso millet flour with the addition of nano‐encapsulated crocin in sorghum (SPCS), pearl millet (PPCS) and foxtail millet (FPCS) protein nanoparticles. The crocin content was well retained (58.08%–77.67%) in the developed snacks. Characteristic properties like nutraceutical potential, rheological, sensory and physical attributes were evaluated. The extruded snacks showed good antioxidant (DNA damage inhibition assay), anti‐diabetic (alpha amylase inhibition assay) and anti‐hypertensive (angiotensin converting enzyme assay) properties. The developed snacks (P > 0.05) showed higher elastic behaviour (G′) compared to viscous behaviour (G″). Hardness value for functional snacks were found to be in the range of 407–115 N. The control snacks showed significantly higher expansion ratio (348.76%) compared to functional snacks. The developed novel functional snacks appeared darker than control snacks as evaluated by colorimetric assay. The overall acceptability of the snacks was found to be equal on a 9‐point hedonic scale.