Extruded products with Fenugreek (Trigonella foenum-graecium) chickpea and rice: Physical properties, sensory acceptability and glycaemic index

Gamlath, Shirani and Ravindran, Ganesharanee 2009, Extruded products with Fenugreek (Trigonella foenum-graecium) chickpea and rice: Physical properties, sensory acceptability and glycaemic index, Journal of food engineering, vol. 90, no. 1, pp. 44-52.

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Title Extruded products with Fenugreek (Trigonella foenum-graecium) chickpea and rice: Physical properties, sensory acceptability and glycaemic index
Formatted title Extruded products with Fenugreek (Trigonella foenum-graecium) chickpea
and rice: Physical properties, sensory acceptability and glycaemic index
Author(s) Gamlath, Shirani
Ravindran, Ganesharanee
Journal name Journal of food engineering
Volume number 90
Issue number 1
Start page 44
End page 52
Publisher Elsevier Ltd
Place of publication London, England
Publication date 2009-01
ISSN 0260-8774
1873-5770
Keyword(s) extrusion
fenugreek
chickpea
physical
sensory
glycaemic index
Summary The present study investigated the effects of fenugreek flour (Trigonella foenum-graecum) and debittered fenugreek polysaccharide (FenuLife®) inclusion on the physical and sensory quality characteristics, and glycaemic index (GI) of chickpea–rice based extruded products. Based on preliminary evaluation with different proportions of chick pea and rice, a blend of 70:30 chickpea and rice was chosen as the control for further studies. The control blend, replaced with fenugreek flour at 2%, 5% and 10%, or fenugreek polysaccharide at 5%, 10%, 15% and 20%, was extruded at the optimum processing conditions as specified in the detailed study. The extruded products were evaluated for their physical (moisture retention, expansion, hardness, water solubility index (WSI) and water absorption index (WAI)), sensory (flavor, texture, color and overall acceptability) characteristics and in vitro GI to evaluate their suitability as extruded snack products.

Due to the distinct bitter taste, inclusion of fenugreek flour was not acceptable at levels more than 2% in extruded chickpea based products. Addition of fenugreek polysaccharide resulted in slight reduction in radial expansion (P < 0.05), while longitudinal expansion increased. WAI increased while WSI decreased compared to the control (P < 0.05). The mean scores of sensory evaluation indicated that all products containing fenugreek polysaccharide up to 15% were within the acceptable range. There were no significant differences (P > 0.05) between products containing 5–15% fenugreek polysaccharide in their color, flavor, texture and overall quality.

Fenugreek, in the form of debittered polysaccharide (FenuLife®) could be incorporated up to a level of 15% in a chickpea–rice blend to develop snack products of acceptable physical and sensory properties with low GI Index.
Language eng
Field of Research 090805 Food Processing
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2008, Elsevier Ltd
Persistent URL http://hdl.handle.net/10536/DRO/DU:30017401

Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
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