A Study on Various Pasting and Textural Parameters of Chana Flour Incorporated Extruded Product

Extrusion cooking technologies are used for cereal and protein processing in food products. In this study extruded products were prepared by using six different levels of chana flour i.e. 5%, 10%, 15%, 20%, 25% and 30% respectively. Among all the samples including the control one, the one which secured highest overall acceptability score was T5 (20% chana flour). Results found in this study showed that higher chana flour level could also contribute to the reduction in expansion and increased in bulk density. Study revealed that treated extrudates required more force to breakdown with increased level of chana flour. It is also the main source of protein hence incorporation of chana flour enhances the nutrient content of puff product. RVA analysis results indicate that the chana flour had low peak viscosity due to protein content and it is also showed that peak time increased with the increased level of protein.