IMPROVED CHARACTERISTICS OF EXTRUDED SNACKS

Abstract

The work investigated the effect of fenugreek seed powder and oatmeal on the physical properties of extruded snacks, such as water absorption index and water solubility index using response surface methodology. The results showed that with an increase in the powder content of fenugreek seeds, an increase in the water absorption index and water solubility index was observed. The results showed a negative effect of oatmeal on the water solubility index and an increased effect on the water absorption index of the extruded product. Numerical optimization results showed that a mixture of 3% fenugreek seed powder and 7% oatmeal had higher levels of preference over physical parameters and could be extruded to produce acceptable, high-quality extrudates.