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Physico‐chemical and Sensory Characteristics of Flavored Snacks from Extruded Cassava/Pigeonpea Flour
Author(s) -
Rampersad R.,
Badrie N.,
Comissiong E.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb14166.x
Subject(s) - food science , absorption of water , flavor , die swell , chemistry , extrusion , snack food , wheat flour , materials science , botany , biology , organic chemistry , plastics extrusion , metallurgy
The effects of pigeonpea flour (PF) addition to cassava flour (CF) on the sensory and physico‐chemical quality of extrudates were investigated. Products with added PF were more yellow, had higher protein, bulk density, and water absorption index with lower expansion and water absorption index. Extrudate with 95% CF/5% PF had a suitable crisp to hard texture. All enrobed products were liked moderately to very much in overall acceptability. Chocolate extrudates were most liked ( p < 0.01) for flavor and color over paprika, hickory, and cheese/onion.