Effect of Extrusion Processs on Nutritional, Functional Properties and Antioxidant Activity of Germinated Chickpea Incorporated Corn Extrudates
Snack foods have become an important part of the diet for the world's population. Effects of addition of germinated dehulled chickpea at levels of 10, 20 and 30% as well as 5% tomato pomace and extrusion conditions (16% feed moisture, 180ºC and 250 rpm screw speed) on the quality parameters of corn extrudates were investigated. Results showed that addition of germinated chickpea and tomato pomace to corn snacks improved the nutritional value and antioxidant activity of the extrudates. Extrusion process caused a significant (p≤0.05%) decrease in protein and fat content of the extrudates while fiber, ash and carbohydrates contents were not affected. Also, extrusion process caused a significant decrease in phytic acid and tannic acid contents of the extrudates by 40.64 – 46.07% and 40.46 – 44.88%, respectively while in-vitro protein digestibility was improved by 6.37 – 7.71%. Antioxidant activity of germinated chickpea and tomato pomace enriched snacks measured by DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical scavenging activity test and total phenolic content increased by 1.92 – 7.94% and 1.07 – 5.55%, respectively after extrusion. Addition of germinated chickpea up to 30% and tomato pomace to corn extrudates caused an increase in bulk density, apparent density and WAI while expansion ratio, porosity and WSI values followed an opposite trend. Germinated chickpea up to 20% as a protein source as well as tomato pomace as an antioxidant can successfully be added to develop new healthy corn snacks.
Germination, Chickpea, Tomato Pomace, Extrusion, Chemical Composition, Antioxidant Activity, Functional Properties
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