Research ArticleAsian Journal of Biological and Life SciencesVol. 6 | Issue 3 | 2017 | pp. 447–454Open access
Physical and Functional Evaluation of Puffed Snack Prepared from Whole Oleaster Powder and Navy Bean Powder
- 1*,
- 2,
- 3,
- 1,
- 2
- 1 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, IRAN.
- 2 Department of Food Science and Technology Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, IRAN.
- 3 Department of Food Processing, Academic Center for Education Culture and Research (ACECR), Mashhad, IRAN.
Published in Asian Journal of Biological and Life Sciences
Correspondence: Samane Gazerani
Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, IRAN.
Email: samane.azerani@gmail.com
Copyright: © 2017 Manuscript Technomedia. This is an open access article.
- Published:
- Dec 30, 2017
- Received:
- Aug 15, 2017
- Accepted:
- Nov 21, 2017
How to cite
Gazerani, S., Mortazavi, S. A., Milani, E., Rad, A. E., & Koochaki, A. (2017). Physical and Functional Evaluation of Puffed Snack Prepared from Whole Oleaster Powder and Navy Bean Powder. Asian Journal of Biological and Life Sciences, 6(3), 447–454.
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.
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Article metadata
| Title | Physical and Functional Evaluation of Puffed Snack Prepared from Whole Oleaster Powder and Navy Bean Powder |
|---|---|
| Authors | Samane Gazerani; Sayed Ali Mortazavi; Elnaz Milani; AmirHosein Elhami Rad; Arash Koochaki |
| Affiliations | Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, IRAN.; Department of Food Science and Technology Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, IRAN.; Department of Food Processing, Academic Center for Education Culture and Research (ACECR), Mashhad, IRAN. |
| Corresponding author | samane.azerani@gmail.com |
| Journal | Asian Journal of Biological and Life Sciences |
| Volume / Issue | Vol. 6, Issue 3 (2017) |
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