Extrusion treated meal concentrates of Brassica juncea as functionally improved ingredient in protein and fiber rich breadstick preparation

• Published in: Food science & technology Vol. 142; p. 111039
• Main Authors: Chakraborty, Priyadarshini, Bhattacharyya, Dipak Kumar, Ghosh, Minakshi
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2021
• Subjects: Breadstick; Extrusion; Fiber; Mustard meal concentrate; Protein; Extrusion; Breadstick; Mustard meal concentrate; Protein; Fiber
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2021.111039

The present work involves utilization of Brassica juncea meal concentrate for the preparation of functionally improved breadsticks. The mustard meal concentrate was prepared and a portion of this was extruded after optimization of process parameters which resulted in improvement of quality of meal concentrate in terms of better protein, less bitterness and lower Allyl isothiocyanate content. Meal concentrate and its extruded form were studied prior to breadstick formulation in terms of their physicochemical attributes. Thereafter, extruded and non-extruded seed meal concentrates were used to fortify wheat flour based bread at different ratios to improve the protein and fiber level compared to the control bread. The study also investigated the physical attributes, proximate analysis and antioxidant properties of the breadsticks produced. Protein content was found between 15 and 20 g/100 g sample and fiber content of 6g/100 g was obtained with 15 g of meal incorporation in the products. Sensory evaluation showed that extrusion cooked meal concentrate based breadsticks gained significant improvement in acceptability than the control and non-extruded meal concentrate based products. Results from the present study suggest that extrusion treated mustard meal concentrate proved out to be an excellent choice for use in functionally improved breadstick preparation. •Mustard meal concentrate is an underutilized resource having high protein and fiber.•The bitterness and pungency characteristics of mustard meal makes it unacceptable for food use.•Extrusion treatment of mustard meal concentrate considerably improved its overall quality.•Extruded mustard meal concentrate can be used as an functional ingredient for breadstick preparation.•Breadsticks turned out to be nutritionally and qualitatively improved and acceptable as well.