Development of Grain-Based Protein Rich Extruded Snack Foods Using D-Optimal Mixture Design-Reference-Cited by-同舟云学术

Development of Grain-Based Protein Rich Extruded Snack Foods Using D-Optimal Mixture Design

Published:2023-02-01 Issue:1 Volume:17 Page:93-104
ISSN:1556-6560
Container-title:Journal of Biobased Materials and Bioenergy
language:en
Short-container-title:j biobased mat bioenergy

Author:

Mangaraj Shukadev¹,Nishad Praween²,Thakur Rajeev Ranjan²,Deshpande Sumedha³,Sami Rokayya⁴,Aljahani Amani H.⁵,Alzahrani Fatimah⁶,Almutairi Khalid⁷,Helal Mahmoud⁸

Affiliation:

1. Principal Scientist, Center of Excellence on Soybean Processing and Utilization, Central Institute of Agricultural Engineering, Bhopal 462038, India

2. Research Scholar, Central Institute of Agricultural Engineering, Bhopal 462038, India

3. Principal Scientist, Home Science, Central Institute of Agricultural Engineering, Bhopal 462038, India

4. Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif, 21944, Saudi Arabia

5. Department of Physical Sport Science, College of Education, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh, 11671, Saudi Arabia

6. Department of Pharmacy, King Faisal Medical Complex, Taif, City, 26514, Saudi Arabia

7. Department of Pharmacy Care, Ohud Hospital, Medina, 42354, Saudi Arabia

8. Department of Mechanical Engineering, Faculty of Engineering, Taif University, P.O. Box 11099, Taif, 21944, Saudi Arabia

Abstract

In developing nations, malnutrition is one of the main factors contributing to child mortality. To tackle this threat, the development of grain-based, protein-rich, and nutrient-dense extruded foods has been suggested. In this study, 16 experiments were generated using D-optimal mixture design and, the blending ratios of ingredients for the development of protein rich snack food were optimized. The optimum value for independent variables corresponding to highest desirability (0.775) was recorded as 25% corn, 23.79% rice and 11.21% defatted soy flour. The value of response variables in terms of nutritional quality of developed product viz. protein, fat, carbohydrate and energy content were found to be 20.52%, 1.34%, 55.13% and 337.23 kcal whereas, the sensory quality viz. texture and overall acceptability were obtained as 5.78 N and 7.53, respectively. The product packaged in PET/PET-MET/LDPE was found to be safe for consumption up to six months.

Publisher

American Scientific Publishers

Subject

Renewable Energy, Sustainability and the Environment,Biomaterials,Bioengineering

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