Compositional profiling and sensorial analysis of multi-wholegrain extruded puffs as affected by fructan inclusion

Rice grits, corn grits, pulse, wholegrain - finger millet and sorghum were utilized in the production of multigrain extruded puffs using a single screw extruder. The effect of inclusion of fructan - fructoligosaccharide in multi-wholegrain (MWG) extruded puffs was examined. MWG fructan enriched puffs puffs had 450 % higher dietary fiber content than the control puff (CP). These puffs can be categorized as 'Good Source' of fiber as it suffices 17.2 % DV of fiber. Puffs were rated 8.1 ± 0.6, 8.3 ± 0.7, 8.1 ± 0.6, 7.5 ± 0.5 and 8.2 ± 0.6 for color, flavor, texture, appearance and overall acceptability respectively. The scores for all the attributes were found to be not significantly different (p < 0.05) from CP. The MWG fructan puffs were rated higher on flavor than the CP having a score of 8.3 ± 0.7 as opposed to 8.2 ± 0.4 for CP. This indicates that the nutritional quality and acceptability of MWG extruded puffs could be improved by the inclusion of fructans.