Compositional profiling and sensorial analysis of multi-wholegrain extruded puffs as affected by fructan inclusion

摘要

Rice grits, corn grits, pulse, wholegrain - finger millet and sorghum were utilized in the production of multigrain extruded puffs using a single screw extruder. The effect of inclusion of fructan - fructoligosaccharide in multi-wholegrain (MWG) extruded puffs was examined. MWG fructan enriched puffs puffs had 450 % higher dietary fiber content than the control puff (CP). These puffs can be categorized as 'Good Source' of fiber as it suffices 17.2 % DV of fiber. Puffs were rated 8.1 +/- 0.6, 8.3 +/- 0.7, 8.1 +/- 0.6, 7.5 +/- 0.5 and 8.2 +/- 0.6 for color, flavor, texture, appearance and overall acceptability respectively. The scores for all the attributes were found to be not significantly different (p 0.05) from CP. The MWG fructan puffs were rated higher on flavor than the CP having a score of 8.3 +/- 0.7 as opposed to 8.2 +/- 0.4 for CP. This indicates that the nutritional quality and acceptability of MWG extruded puffs could be improved by the inclusion of fructans.