Life Sciences & Biotechnology
Title : | Encapsulation of bioactive compound through extrusion process to develop Ready-to-Eat functional snacks |
Area of research : | Life Sciences & Biotechnology |
Focus area : | Food Process Modelling |
Principal Investigator : | Dr. SUSHIL KUMAR SINGH, National Institute Of Technology Rourkela, Odisha |
Timeline Start Year : | 2019 |
Timeline End Year : | 2021 |
Contact info : | sksingh32325@gmail.com |
Details
Executive Summary : | This proposal targets the snacking habit of consumers mostly the younger generation (ages 21 to 40). Most snacks produced are considered unhealthy as they contain fat/oil that leads to obesity. The current food habits of people have led to the outbreak of many chronic diseases even at a young age which has not been seen in the past years. A healthy snack can pave a solution to this problem, acting as an appetizer as well as medicine. Our goal here is to produce a nutritious functional extruded snacks that will help people to lead a healthy lifestyle. The bioactive compound added here are the phytosterols. Phytosterols have known documented results for cholesterol lowering benefits. Incorporation of phytosterols can help obese people to reduce cholesterol levels, in addition to their craving for eating tasty foods. Phytosterols will be dispersed in oil medium and added at the last stage of extrusion process. Pea proteins and corn starch will be the major ingredients which will provide the nutritional and functional properties of the final extruded snacks. Sensory and nutritional analysis of the final extruded snacks will be done to analyse the overall acceptability and retention of functional nutrients. Overall, the project focuses on developing a functional extruded snacks and investigating the stability of the bioactive compound added throughout the extrusion process and analysing their nutritional and sensorial properties. |
Total Budget (INR): | 28,05,792 |
Publications : | 3 |
Organizations involved