Effect of Sprouting Treatment on Quality Characteristics of Cereal-Legume Based Extruded Product

Abstract

Wheat grains were sprouted for 24 and 48 h, and cereal-legume fl our blend (sprouted wheat fl our and defa ed soybean fl our in the ratio of 80:20) was used to produce extruded product. Eff ect of addition of sprouted wheat fl our on quality characteristics of extruded product showed that the expansion ratio of the extrudates made from sprouted wheat fl our for 48 h was signifi cantly (P<0.05) higher (3.41) than that of sprouted wheat fl our (3.36) for 24 h and sound wheat fl our (3.28). However, the bulk density of the extrudates prepared from sound wheat fl our was signifi cantly higher (0.18 g/ml) than that of sprouted wheat fl our (0.16 and 0.13 g/ml for sprouted wheat for 24 h and 48 h, respectively). Both expansion ratio and bulk density were indicative of the expansion. The extrudates having higher expansion ratio showed lower bulk density and vice versa.

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

“…Dough produced from sprouted wheat flour readily expands during extrusion resulting in puffy tortillas, which are valued by consumers. Indeed, such extruded products have an increased sensory score and overall good acceptability (Liu et al., ; Pawar, Shere, & Khapre, ). Tortillas from sprouted wholemeal have a less grainy texture, bitterness, and better opacity scores than their counterparts from nonsprouted wheat wholemeal (Liu et al., ).…”