Development of Grain-Based Protein Rich Extruded Snack Foods Using D-Optimal Mixture Design

Abstract

In developing nations, malnutrition is one of the main factors contributing to child mortality. To tackle this threat, the development of grain-based, protein-rich, and nutrient-dense extruded foods has been suggested. In this study, 16 experiments were generated using D-optimal mixture design and, the blending ratios of ingredients for the development of protein rich snack food were optimized. The optimum value for independent variables corresponding to highest desirability (0.775) was recorded as 25% corn, 23.79% rice and 11.21% defatted soy flour. The value of response variables in terms of nutritional quality of developed product viz. protein, fat, carbohydrate and energy content were found to be 20.52%, 1.34%, 55.13% and 337.23 kcal whereas, the sensory quality viz. texture and overall acceptability were obtained as 5.78 N and 7.53, respectively. The product packaged in PET/PET-MET/LDPE was found to be safe for consumption up to six months.