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Physico‐chemical and antioxidant properties of extrudates developed from honey and barley
Author(s) -
Kumar Kshitiz,
Jindal Navdeep,
Sharma Savita,
Nanda Vikas
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12147
Subject(s) - die swell , food science , extrusion cooking , water content , extrusion , plastics extrusion , moisture , response surface methodology , antioxidant , chemistry , flavonoid , materials science , composite material , starch , chromatography , biochemistry , geotechnical engineering , engineering
Summary Barley flour and honey, being concentrated source of nutrients, were used to develop extruded product using twin‐screw extruder. Response surface methodology was applied to study the effects of honey (5–25%), moisture content (17–21%) temperature (120–160 °C) and screw speed (180–220 rpm) on product responses. The variation in moisture content and die temperature affected the physicochemical properties of extrudate but screw speed had significant effect only on hardness. It was established that with increase in honey levels from 5% to 20%, there was increase in antioxidant activity (up to 106.9%), total phenolic content (up to 90.2%) and total flavonoid content (up to 89.2%) in interaction with other extrusion cooking variables. The optimal condition corresponds to honey content of 18.86%, feed moisture of 18%, die temperature of 148.62 °C and screw speed of 209.99 rpm. The results suggest that honey can be extruded with barley flour into a healthful snack food.