TY - JFULL AU - Maya S. Rathod and Bahadur Singh Hathan PY - 2015/9/ TI - Utilization of Mustard Leaves (Brassica juncea) Powder for the Development of Cereal Based Extruded Snacks T2 - International Journal of Medical and Health Sciences SP - 879 EP - 884 VL - 9 SN - 1307-6892 UR - https://publications.waset.org/pdf/10001913 PU - World Academy of Science, Engineering and Technology NX - Open Science Index 104, 2015 N2 - 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). ER -