Effect of feed components on quality parameters of wheat–tef–sesame–tomato based extruded products

Wheat flour is one of the principal ingredients in extruded wheat products. Wheat-based extruded products have relatively low protein and high gluten contents as well as a high glycemic index. Incorporation of nutrient-rich supplements could overcome those limitations. A D-optimal statistical experi...

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Bibliographic Details
Published in:Journal of food science and technology 2018-07, Vol.55 (7), p.2649-2660
Main Authors: Sisay, Mulugeta T., Emire, Shimelis A., Ramaswamy, Hosahalli S., Workneh, Tilahun S.
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidants
Artificial neural networks
carbohydrate content
Carbohydrates
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Composition effects
crude fiber
Eragrostis tef
Error detection
Experimental design
Extrusion
Flour
Food fortification
Food Science
functional properties
Gluten
glycemic index
ingredients
Neural networks
Nutrients
Nutrition
Original
Original Article
Physical properties
Physicochemical properties
protein concentrates
Proteins
Sensory evaluation
Sensory properties
Studies
Tomatoes
Wheat
wheat flour
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Summary:Wheat flour is one of the principal ingredients in extruded wheat products. Wheat-based extruded products have relatively low protein and high gluten contents as well as a high glycemic index. Incorporation of nutrient-rich supplements could overcome those limitations. A D-optimal statistical experimental design was used to develop high-value and nutrient-rich extruded products by supplementing wheat flour (WF), with tef flour (TF), sesame protein concentrate (SPC) and tomato powder (TM). Effects of feed compositions on physical and functional properties of the extruded products were evaluated and modeled using an artificial neural network (ANN). SPC contributed to elevate the protein and simultaneously lower the carbohydrate content of the extruded products while TF and TM contributed to improving crude fiber and antioxidant properties. Evaluated physicochemical properties were adequately predicted by the ANN models ( R 2  = 0.979–0.998) with root mean square error of less than 0.008. Physical properties and sensorial evaluation correlated well and revealed that TF, SPC and TP addition to wheat flour produced distinct extruded products rich in protein and antioxidants with lowered carbohydrate and gluten contents.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-018-3187-x