Functional extruded snack products based on chickpea (Cicer arietinum L.) and fenugreek (Trigonella foenum-graecum) flours

Ravindran, G. and Gamlath, S. 2007, Functional extruded snack products based on chickpea (Cicer arietinum L.) and fenugreek (Trigonella foenum-graecum) flours, in NZNS & NSA 2007 : Joint New Zealand Nutrition Society and Nutrition Society of Australia Annual Scientific Meeting, Nutrition Society of Australia, Kent Town, S. Aust..

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Title Functional extruded snack products based on chickpea (Cicer arietinum L.) and fenugreek (Trigonella foenum-graecum) flours
Author(s) Ravindran, G.
Gamlath, S.
Conference name New Zealand Nutrition Society and Nutrition Society of Australia. Joint Scientific Meeting (31st : 2007 : Auckland, New Zealand)
Conference location Auckland, N.Z.
Conference dates 5-8 Dec. 2007
Title of proceedings NZNS & NSA 2007 : Joint New Zealand Nutrition Society and Nutrition Society of Australia Annual Scientific Meeting
Publication date 2007
Publisher Nutrition Society of Australia
Place of publication Kent Town, S. Aust.
Summary Background – Chickpea and fenugreek are both legumes that confer several nutritional and functional virtues, especially to diabetes and associated metabolic syndrome conditions. They are high in protein and fibre, low in fat and prove to be low glycaemic. They also provide a gluten-free alternative to those suffering from celiac disease. Though these seeds are locally available, hardly any products appear on the supermarket shelves.
Objectives – The aim was to utilise the health and nutritional benefits of chickpea and fenugreek and develop acceptable snack products by extrusion technology.
Design – Preliminary trials were conducted with different proportions of rice and chickpea at a range of extruder conditions to optimise the raw material and processing conditions. Studies were then conducted at optimum processing conditions using a 7:3 chickpea and rice combination replacing with 2% fenugreek or 5, 10, 15 and 20% FenuLifeÒ (deodorized fenugreek powder). Products were evaluated for their physical (expansion, crunchiness and colour) and sensory ( texture, colour, flavour and overall acceptability) characteristics in order to identify their suitability as snack products.
Outcomes – Addition of chickpea up to 70% with rice showed increased expansion and stable product characteristics. Addition of fenugreek and FenuLifeÒ, indicated slight reduction in product expansion (radial) and crunchiness. However, the product made with 20% FenuLifeÒ had significant changes in expansion, crunchiness and colour values. The median scores of sensory evaluation indicated that all products were within the acceptable range. Inclusion of fenugreek showed lower ratings for flavour due to the strong bitter taste of fenugreek. There were no significant differences between products containing FenuLifeÒ (5-15%) in their colour, flavour, texture and overall quality.
Conclusion – This study demonstrates an opportunity for using chickpea and fenugreek in functional product development. Fenugreek in the form of deodorize powder (fenulifeÒ) could be incorporated up to 15% in a mixture of chickpea and rice to develop snack products of acceptable physical and sensory properties.
ISSN 0314-1004
Language eng
Field of Research 090805 Food Processing
Socio Economic Objective 920411 Nutrition
HERDC Research category E3 Extract of paper
Copyright notice ©2007, Nutrition Society of Australia
Persistent URL http://hdl.handle.net/10536/DRO/DU:30014897

Document type: Conference Paper
Collection: School of Exercise and Nutrition Sciences
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