Physical and Functional Evaluation of Puffed Snack Prepared from Whole Oleaster Powder and Navy Bean Powder

Samane Gazerani; Sayed Ali Mortazavi; Elnaz Milani; AmirHosein Elhami Rad; Arash Koochaki

Asian Journal of Biological and Life Sciences ,2017,6,3,447-454.

Published:December 2017

Type:Research Article

Authors:

Author(s) affiliations:

Samane Gazerani ¹, Sayed Ali Mortazavi ², Elnaz Milani ³, AmirHosein Elhami Rad ¹, Arash Koochaki ²

¹Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, IRAN .

²Department of Food Science and Technology Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, IRAN.

³Department of Food Processing, Academic Center for Education Culture and Research (ACECR), Mashhad, IRAN.

Abstract:

Expanded snack was prepared from whole oleaster powder (WOP) and navy bean powder (NBP). Design expert was used to investigate the effects of extrusion conditions including feed moisture content (15- 25%), screw rate (150- 250 rpm), and different levels of WOP: NBP (20: 50, 50:50, and 65:35 %) on water activity (aw), water absorption index (WAI), water solubility index (WSI), oil absorption index (OAI) of expanded product. Results showed that increasing oleaster content caused an increase in the WAI, WSI, aw and soluble dietary fiber and a decrease in insoluble dietary fiber and OAI of the snacks. Optimum condition was found to be the blends of WOP/ NBP (20:80), screw rate of 200 rpm, and feed moisture content of 20% with 85.1% desirability. The extrusion process led to flours with high water and oil absorption, low water solubility and with potential for application in bakery, gluten free products.

Keywords:Extrusion, Navy bean, Oleaster, Physical properties