Optimization of the formulation conditions for development of extruded Ready-to-Eat snacks using germinated mung bean and corn Download PDF

These days, health benefits and physiological effects of leguminous seeds have been highlighted. Mung bean contains high levels of necessary amino acids, polyphenols and oligosaccharides caused it to be a favorite nutritional food. Sprouting is an important process in order to increase the biologic activity and secondary metabolites such as phenolic acids and flavenoids. Sprouts are rich in minerals and vitamins. Expanded products with corn/germinated mung bean flour was prepared using a twin-screw extruder which temperature was set at 145 ˚C and screw speed was 160 rpm and the varying parameters were total moisture (13-19 %)and germinated mung bean flour content (10-30 %). Measured properties were bulk density, expansion index, hardness, Water absorption and solubility indexes ,oil absorption index (OAI), Crude protein (CP), Digestible crude protein (DCP), DPPH˙ (1, 1- diphenyl-2-picryhydrazyl), total phenol content ,Water activity and moisture content and color parameters (L, a and b) of the extrudates based on response surface methodology. Results showed that as feed moisture content increased, density, hardness, WAI, crude protein, L and b increased and addition of germinated mung bean flour to formulation caused an increase in density, hardness, crude protein, L and a. The sample that contained 13% feed moisture and the feed ratio was 10% showed the best antioxidant activity. The optimized extrusion condition for produced sprouted mung bean extrudate was at middle feed moisture (16%) and less than 20% germinated mung bean flour content. So, the well expansion properties, low product density and favorite hardness of extruded snack were obtained.