%0 Journal Article
	%A Maya S. Rathod and  Bahadur Singh Hathan
	%D 2015
	%J International Journal of Medical and Health Sciences
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 104, 2015
	%T Utilization of Mustard Leaves (Brassica juncea) Powder for the Development of Cereal Based Extruded Snacks
	%U https://publications.waset.org/pdf/10001913
	%V 104
	%X 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).
	%P 880 - 884