Utilization of Mustard Leaves (Brassica juncea) Powder for the Development of Cereal Based Extruded Snacks
Mustard leaves are rich in folates, vitamin A, K and
B-complex. Mustard greens are low in calories and fats and rich in
dietary fiber. They are rich in potassium, manganese, iron, copper,
calcium, magnesium and low in sodium. It is very rich in antioxidants
and Phytonutrients. For the optimization of process variables
(moisture content and mustard leave powder), the experiments were
conducted according to central composite Face Centered Composite
design of RSM. The mustard leaves powder was replaced with
composite flour (a combination of rice, chickpea and corn in the ratio
of 70:15:15). The extrudate was extruded in a twin screw extruder at
a barrel temperature of 120°C. The independent variables were
mustard leaves powder (2-10 %) and moisture content (12-20 %).
Responses analyzed were bulk density, water solubility index, water
absorption index, lateral expansion, antioxidant activity, total
phenolic content, and overall acceptability. The optimum conditions
obtained were 7.19 g mustard leaves powder in 100g premix having
16.8% moisture content (w.b).
[1] S. Ragaee, Abdel-Aal E.M. and M. Noaman, “Antioxidant activity and
nutrient composition of selected cereals for food use,” Food Chemistry,
vol. 98, pp.32-38, 2006
[2] V. Baskaran and S. Bhattacharaya, “Nutritional status of the protein of
corn-soy based extruded products evaluated by rat bioassay”, Plant
Foods for Humane Nutrition, vol. 59: pp. 101-104, 2004.
[3] ] J.M. Harper, “Extrusion of foods” CRC Press, Florida, USA. Vol. 1,
pp. 212, 1981.
[4] I. L. Goni, Garcia-Diz, E. Manas and C. Saura, Analysis of resistant
starch: a method for foods and food products. Food Chemistry, vol. 56,
pp 445-449, 1995.
[5] M.E. Camire, M.P. Dougherty and J.L. Briggs, “Functionality of fruit
powders in extruded corn breakfast cereals”, Food Chemistry, Vol. 101,
pp. 765-770, 2007.
[6] N.R. Dlamini, J.R.N. Taylor and L.W. Rooney, The effect of sorghum
type and processing on the antioxidant properties of African sorghumbased
foods”, Food Chemistry, Vol. 105: pp. 412-1419, 2007
[7] A.F.A. Razis and N.M. Noor, “Crusiferous Vegetables: Dietary
Phytochemicals for cancer prevention”, Asian Pacific Journal of cancer
prevention, vol. 14(3), pp. 1565-1570, 2013.
[8] N. A. Anjum, A. Umar, A. Ahmad, Iqbal M. and N. A. Khan, “Sulpher
protects mustard (Brassica compestris L.) from cadmium toxicity by
improving leaf ascorbate and glutathione”, Plant growth Regulation,
vol. 54, pp. 271-279, 2008.
[9] J. L. Kokini, C.N. Chang, and L.S. Lai, “The role of rheological
properties on extrudate expansion”, Food extrusion science and
technology, Marcel Dekker Inc., New York, pp. 631- 652, 1992
[10] J. Hashimoto and M. V. Grossman, “Effects of extrusion conditions on
cassava bran/ cassava starch extrudates”, International Journal of Food
Science and Technology, vol. 38 (5) pp.511-517, 2003.
[11] R. Guy, “Raw materials for extrusion cooking, Extrusion Cooking
Technologies and Applications”. Guy, R., ed. Woodhead Publishing
Ltd., Cambridge, England, Pages 5-28, 2001.
[12] Q.B. Ding, A. Ainsworth, G. Tucker and H. Marson, “The effect of
extrusion conditions on the physicochemical properties and sensory
characteristics of rice-based expanded snacks”, Journal of Food
Engineering, vol.66, pp.283–289, 2005.
[13] R. A. Anderson, H. F. Conway and E. L. Griffin, “Gelatinization of corn
grits by roll and extrusion cooking”, Cereal Science Today, vol. 14, pp.
4–12, 1969.
[14] P. Rayas, K. Majewska and C. Doetkott, “Effect of extrusion process
parameters on the quality of buckwheat flour mixes”, Journal of cereal
chemistry, vol. 75(3), pp. 338-345, 1998.
[15] T. Lawton and A. Handerson “The effects of extruder variables on the
gelatinization of corn starch”, The Canadian Journal of Chemical
Engineering, vol. 50, pp. 168-172, 1972.
[16] H.B. Li, K.W. Cheng, C.C. Wong, K.W. Fan, F. Chen and Y. Jiang,
“Evaluation of antioxidant capacity and total phenolic content of
different fractions of selected microalgae”, Food Chemestry, vol. 102,
pp. 771-776, 2007.
[17] S. Yuliani, J. Peter, D. Bruce, T. Nicholson and B. Bhandari, “Effect of
extrusion parameters on flavor retention, functional and physical
properties of mixture of starch and D-limonene encapsulated in milk
protein”, International Journal of Food Science and Technology, vol. 41,
pp. 83-94, 2006.
[18] A. Sawant, J. Thakor, B. Swami and D. Divate, “Physical and sensory
characteristics of Ready-To-Eat food prepared from finger millet based
composite mixer by extrusion cooking” Agriculrural Engineering
International CIGR Journal, vol. 15(1), pp. 100－105, 2013.
[19] S. Pathania, B. Singh, S. Sharma, V. Sharma and S. Singla S.
“Optimization of extrusion processing conditions for preparation of an
instant grain base for use in weaning foods”, Journal of Engineering
research and Application., Vol.3, Issue 3, pp.1040-1049, 2013.
[20] P. Sharma, H. S.Gujral, B. Singh, “Antioxidant activity of barley as
affected by extrusion cooking”, Food Chemistry, vol. 131, pp.1406-
1413, 2012.
[1] S. Ragaee, Abdel-Aal E.M. and M. Noaman, “Antioxidant activity and
nutrient composition of selected cereals for food use,” Food Chemistry,
vol. 98, pp.32-38, 2006
[2] V. Baskaran and S. Bhattacharaya, “Nutritional status of the protein of
corn-soy based extruded products evaluated by rat bioassay”, Plant
Foods for Humane Nutrition, vol. 59: pp. 101-104, 2004.
[3] ] J.M. Harper, “Extrusion of foods” CRC Press, Florida, USA. Vol. 1,
pp. 212, 1981.
[4] I. L. Goni, Garcia-Diz, E. Manas and C. Saura, Analysis of resistant
starch: a method for foods and food products. Food Chemistry, vol. 56,
pp 445-449, 1995.
[5] M.E. Camire, M.P. Dougherty and J.L. Briggs, “Functionality of fruit
powders in extruded corn breakfast cereals”, Food Chemistry, Vol. 101,
pp. 765-770, 2007.
[6] N.R. Dlamini, J.R.N. Taylor and L.W. Rooney, The effect of sorghum
type and processing on the antioxidant properties of African sorghumbased
foods”, Food Chemistry, Vol. 105: pp. 412-1419, 2007
[7] A.F.A. Razis and N.M. Noor, “Crusiferous Vegetables: Dietary
Phytochemicals for cancer prevention”, Asian Pacific Journal of cancer
prevention, vol. 14(3), pp. 1565-1570, 2013.
[8] N. A. Anjum, A. Umar, A. Ahmad, Iqbal M. and N. A. Khan, “Sulpher
protects mustard (Brassica compestris L.) from cadmium toxicity by
improving leaf ascorbate and glutathione”, Plant growth Regulation,
vol. 54, pp. 271-279, 2008.
[9] J. L. Kokini, C.N. Chang, and L.S. Lai, “The role of rheological
properties on extrudate expansion”, Food extrusion science and
technology, Marcel Dekker Inc., New York, pp. 631- 652, 1992
[10] J. Hashimoto and M. V. Grossman, “Effects of extrusion conditions on
cassava bran/ cassava starch extrudates”, International Journal of Food
Science and Technology, vol. 38 (5) pp.511-517, 2003.
[11] R. Guy, “Raw materials for extrusion cooking, Extrusion Cooking
Technologies and Applications”. Guy, R., ed. Woodhead Publishing
Ltd., Cambridge, England, Pages 5-28, 2001.
[12] Q.B. Ding, A. Ainsworth, G. Tucker and H. Marson, “The effect of
extrusion conditions on the physicochemical properties and sensory
characteristics of rice-based expanded snacks”, Journal of Food
Engineering, vol.66, pp.283–289, 2005.
[13] R. A. Anderson, H. F. Conway and E. L. Griffin, “Gelatinization of corn
grits by roll and extrusion cooking”, Cereal Science Today, vol. 14, pp.
4–12, 1969.
[14] P. Rayas, K. Majewska and C. Doetkott, “Effect of extrusion process
parameters on the quality of buckwheat flour mixes”, Journal of cereal
chemistry, vol. 75(3), pp. 338-345, 1998.
[15] T. Lawton and A. Handerson “The effects of extruder variables on the
gelatinization of corn starch”, The Canadian Journal of Chemical
Engineering, vol. 50, pp. 168-172, 1972.
[16] H.B. Li, K.W. Cheng, C.C. Wong, K.W. Fan, F. Chen and Y. Jiang,
“Evaluation of antioxidant capacity and total phenolic content of
different fractions of selected microalgae”, Food Chemestry, vol. 102,
pp. 771-776, 2007.
[17] S. Yuliani, J. Peter, D. Bruce, T. Nicholson and B. Bhandari, “Effect of
extrusion parameters on flavor retention, functional and physical
properties of mixture of starch and D-limonene encapsulated in milk
protein”, International Journal of Food Science and Technology, vol. 41,
pp. 83-94, 2006.
[18] A. Sawant, J. Thakor, B. Swami and D. Divate, “Physical and sensory
characteristics of Ready-To-Eat food prepared from finger millet based
composite mixer by extrusion cooking” Agriculrural Engineering
International CIGR Journal, vol. 15(1), pp. 100－105, 2013.
[19] S. Pathania, B. Singh, S. Sharma, V. Sharma and S. Singla S.
“Optimization of extrusion processing conditions for preparation of an
instant grain base for use in weaning foods”, Journal of Engineering
research and Application., Vol.3, Issue 3, pp.1040-1049, 2013.
[20] P. Sharma, H. S.Gujral, B. Singh, “Antioxidant activity of barley as
affected by extrusion cooking”, Food Chemistry, vol. 131, pp.1406-
1413, 2012.
@article{"International Journal of Biological, Life and Agricultural Sciences:70420", author = "Maya S. Rathod and Bahadur Singh Hathan", title = "Utilization of Mustard Leaves (Brassica juncea) Powder for the Development of Cereal Based Extruded Snacks", abstract = "Mustard leaves are rich in folates, vitamin A, K and
B-complex. Mustard greens are low in calories and fats and rich in
dietary fiber. They are rich in potassium, manganese, iron, copper,
calcium, magnesium and low in sodium. It is very rich in antioxidants
and Phytonutrients. For the optimization of process variables
(moisture content and mustard leave powder), the experiments were
conducted according to central composite Face Centered Composite
design of RSM. The mustard leaves powder was replaced with
composite flour (a combination of rice, chickpea and corn in the ratio
of 70:15:15). The extrudate was extruded in a twin screw extruder at
a barrel temperature of 120°C. The independent variables were
mustard leaves powder (2-10 %) and moisture content (12-20 %).
Responses analyzed were bulk density, water solubility index, water
absorption index, lateral expansion, antioxidant activity, total
phenolic content, and overall acceptability. The optimum conditions
obtained were 7.19 g mustard leaves powder in 100g premix having
16.8% moisture content (w.b).", keywords = "Extrusion, mustard leaves powder, optimization,
response surface methodology.", volume = "9", number = "8", pages = "880-5", }
