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Abstract
Protein enriched ready-to-eat extrudates were made of rice grit by incorporating from selected dehulled legumes at different levels (0, 5, 10 and 15%), respectively. Physical properties viz., expansion index, sectional expansion index, bulk density, true solid density of extrudates were found to be in the range of 4.00 to 3.17, 16.00 to 10.03, 0.79 x 104 to 0.622 x 104 g/mm2, and 1.39 x 104 to 1.052 x 104 g/mm3, respectively. Textural properties viz., hardness, puncture force, breaking force and breaking strength were found to be in the range of 22.22 g to 65.71 g, 5.95 g to 27.46 g, 15.87 to 25.32 g and 0.079 to 0.181 g/mm2. L-value showed a decreasing trend, whereas a and b values followed an increasing trend with legume incorporation levels. WAI and WSI were found to be in the range of 339 to 453% and 20.2 to 25.2%, respectively. Sensory evaluation