Skip to main content
NCBI home page
Journal of Food Science and Technology logoLink to Journal of Food Science and Technology
. 2012 Oct 17;51(11):3425–3431. doi: 10.1007/s13197-012-0853-2

Development and evaluation of garlic incorporated ready-to-eat extruded snacks

D Haritha 1, V Vijayalakshmi 1, S Gulla 1,2,✉
PMCID: PMC4571249  PMID: 26396341

Abstract

The present study was carried out to develop and evaluate ready to eat extruded snacks incorporated with garlic powder at various levels (5 %, 10 %, 15 %, 20 %). The organoleptic evaluation was conducted for the developed products and the well accepted products were selected for further studies like physical properties and shelf life (stored at room temperature for 2 months). The organoleptic evaluation of the developed snacks revealed that 15 % and 20 % garlic incorporated snacks were not acceptable due to strong garlic flavor, therefore T1 (control), T2 (5 % garlic) and T3 ( 10 % garlic) were selected for further studies. The physical properties showed significant changes with incorporation of garlic powder at 0 %–10 % level. There was an increase in mass flow rate, tap density and bulk density but decrease in the water holding capacity, oil absorption capacity and expansion ratio. The water soluble index and moisture retention of the products showed the same values for all the three selected treatments. The products were packed by ordinary, nitrogen and vacuum packing and stored for 2 months. It was found that there was an increase in moisture content and microbial load, however the increase was within limits. The increase in the moisture content was low in nitrogen packed products where as the microbial load decreased with increase in the percentage of garlic incorporation. The nitrogen and vacuum packed products showed less microbial load than the ordinary packed products. Garlic powder can be incorporated at 5 and 10 % levels in ready-to-eat extruded snacks with well acceptability and can be stored for a period of 2 months with nitrogen packing as an effective packaging.

Keywords: Garlic powder, Extruded snacks, Mass flow rate, Tap density, Bulk density, Water soluble index, Moisture retention, Microbial load

Introduction

Snacks have become a rapid food solution. A key marketing opportunity exists for the development of functional snacks that will meet both the increasing demand for snacks and their need to be “healthy” (Euromonitor 2002). Snacks have become one of the major groups of the functional food products (Roberts 2002) since more women are working, changing, and extended working hours, increasing number of single person households, different eating times, and food choices by individual family members, kids’buying power, consumer’s need for indulgence, and increasing perception of food as a reward (Promar International 1997; Euromonitor 2002). In the modern cereal based industry, extrusion technology plays a central role especially for the production of snack foods from corn, wheat and rice. However, rice has relatively low protein content (6–8 g/100 g db) and an amino acid profile that is high in glutamic and aspartic acid while lysine is the limiting amino acid (majumdar et al. 2011). Thus proteinaceaous additives like soy flour and herbs like garlic are needed to ensure nutritional diets.

Good snacks should be convenient to consume, inexpensive, nutritious, low in fat, and have a long shelf life. Wangcharoen et al. (2002a, b) and garlic was the most preferred herb in snacks (Ngarmsak et al. 2002). Garlic is commonly used as a medicinal agent for thousands of years which has multiple beneficial effects such as anti-microbial, anti-thrombotic, antimicrobial, hypolipidemic, anti-arthritic, hypoglycemic and anti-tumor activity (Martha and Muslim 2003). Randomized controlled trials have supported the lipid lowering effect of allicin in garlic and other breakdown products which could significantly reduce cholesterol as compared with placebo (Benjamin et al. 1983; Warshafsky et al. 1993; Silagy and Neil 1994; Koch and Lawson 1996; Stevinson et al. 2000; Ackermann et al. 2001).

The difficulty in formulating any spice blend is in deciding how much of each spice to add to achieve a desired flavour and beneficially improve consumer health. The recommended daily doses are 600–900 mg (Brown 1996; Blumenthal et al. 1998) and 400–1,200 mg (Fisher and Painter 1996) for garlic powder. Therefore, the objective of this study was to establish the optimum levels of garlic powder in rice + defatted soy powder extruded snacks, where optimum level was defined as being the level that met the dual needs of being well-liked and imparting health benefits to the consumer.

Materials and methods

Rice flour (Oryza sativa L), defatted soy flour (Glycine max), garlic bulbs (Allium sativum), and salt were procured from a supermarket in Hyderabad. India. Garlic bulbs were manually separated into cloves, peeled and dried in a hot air cabinet dryer at 60o C for 6 h (Ratti et al. 2007). The dried cloves were then ground into fine powder and stored in an air tight container for further use.

Preparation of the feed for extrusion was made by incorporating garlic powder at 5 % (T2), 10 % (T3), 15 % (T4), 20 % (T5) levels with rice flour and defatted soy flour. T1 (control) was blended with rice flour and defatted soy flour and the feed for extrusion was (T1 ) consequently made by reducing percentage of rice flour in accordance with the garlic powder incorporation. The overall defatted soy flour was adjusted to 30 % in all the samples and the highest and lowest rice flour were 67.5 % and 47.5 %. The formulated mixes were mixed thoroughly and their moisture content was estimated and adjusted to 17 % in all the formulations to condition the mix. This mix was thoroughly sieved to avoid any lumps and left for conditioning for 1 h. The conditioned flour was extruded with a co-rotating twin screw extruder by HTST (High Temperature Short Time) method.

The acceptability of the five developed products was evaluated by sensory evaluation method. Score card of 100 point composite scoring method (Joshi 2006) was developed to analyse the acceptability of the products based on the various sensory attributes like flavour, texture, colour, odour, expansion and the overall acceptability for evaluation by 15 well trained panel members at PGRC (Post Graduate and Research Centre), Rajendranagar. The well accepted products were studied for physical properties like mass flow rate, density of extrudate, bulk density, water soluble index, water holding capacity, oil absorption capacity, specific mechanical energy, moisture retention, expansion ratio by using standardized methods. The well accepted products were packed by vacuum packing, nitrogen flushing and ordinary packing and shelf life of these products were studied for a period of 2 months. The packed treatments were denoted by letter ‘P’. The moisture content and microbial load of the products were tested at 0, 30th and 60th day.

The statistical analysis of sensory evaluation was done by ANOVA (one way) method and for the shelf life studies ANOVA (two factorial CRD) was done. For the physical properties, mean and standard deviations were taken and analysed. The number of replicates done were 3.

Results and discussion

Effect of substitution of rice flour with garlic powder on sensory analysis

The data presented in Table 1 indicate significant differences in scores for flavor, colour, expansion, texture, odour and overall acceptability among the different treatments at (p < 0.01) level. The control sample had highest scores for color (13.200), expansion (13.400), texture (13.200) and odour (8.200) which could be due to high percent of rice flour and absence of garlic powder which was in accordance to Bhattacharyya et al. (1997) in rice and green gram extruded products. Analysis of flavor and overall acceptability indicated that the treatment with 5 % garlic powder had highest scores which could be due to low pungency and higher expansion. Similar results were found by Gamlath and Ravindran (2009) in the development of chickpea–rice blend extruded snacks up to 15 % incorporation of fenugreek in the form of debittered polysaccharide. Therefore, the control sample (T1), 5 % garlic incorporated sample (T2) and 10 % garlic incorporated sample (T3) were selected for further studies.

Table 1.

Effect of substitution of rice flour with garlic powder on sensory analysis

Sensory parameter Treatment (means) F ratio S.E C.D
T1 T2 T3 T4 T5 R T T T
Flavour 23.53 23.80 21.80 18.26 15.26 5.43** 13.15** 1.0145 2.874
Colour 13.20 12.73 11.00 10.46 9.86 8.08** 24.52** 0.2923 0.828
Expansion 13.40 12.60 10.20 10.13 8.26 2.46** 33.36** 0.3584 1.015
Texture 13.20 12.46 11.80 9.667 9.133 2.30* 18.78** 0.4091 1.159
Odour 8.200 8.000 7.400 7.067 5.867 2.70** 8.32** 0.3205 0.908
Overall acceptability 12.66 13.00 11.60 8.93 8.26 2.75** 24.27** 0.4403 1.247
Open in a new tab

R- replicates, n = 3

T- Incorporation of garlic- T1 (0, Control), T2 (5 %), T3 (10 %), T4 (15 %) and T5 (20 %)

*significant at p < 0.05

**significant at p < 0.01

Effect of substitution of rice flour with garlic powder on physical properties of the product

Product characteristics of extrudates made from rice and other starchy ingredients depend on physicochemical changes that occur during extrusion due to the effects of extrusion variables (Pansawat et al. 2008).

Mass flow rate

Mass flow rate is the weight of product extruded for a specific period of time and it was determined by taking the weight of the product extruded per second (Zasypkin and Tung-Ching 1998).. From Table 2, it was evident that substitution of rice flour with garlic powder increased the mass flow rate of the product with increase in garlic percentage. The mass flow rate of the products were 2.69, 2.95 and 3.05 for the garlic incorporation at zero, 5 and 10 % levels. This could be due to low percent of rice flour and less expansion and hygroscopic nature of garlic.

Table 2.

Effect of substitution of rice flour with garlic powder on physical properties of the product

Physical parameter Treatments (Mean ± S.D)
T1 T2 T3
Mass flow rate (g/sec) 2.69 ± 0.12 2.95 ± 0.045 3.05 ± 0.068
Density of the extrudate (Tap density g/cc) 0.51 ± 0.011 0.80 ± 0.005 0.82 ± 0.007
Density of the extrudate (Bulk density g/ml) 0.105 ± 0.006 0.149 ± 0.001 0.196 ± 0.015
Water soluble index (%) 10 ± 0 10 ± 0 10 ± 0
Water holding capacity (%) 78.3 ± 1.46 77.5 ± 1.26 75.4 ± 1.66**
Oil absorption capacity (g) 1.42 ± 0.025 1.39 ± 0.02 0.93 ± 0.015
Specific Mechanical energy (Wh/kg) 236.6 ± 11.06 216 ± 3 209.3 ± 4.72**
Moisture retention (%) 11.7 11.7 11.7
Expansion ratio(D/Do) 3.38 ± 0.10 3.16 ± 0.32 3.07 ± 0.43
Open in a new tab

Refer to Table 1 for T1-T3″

n = 3

** significant at p < 0.01

Density of the extrudate

The products with highest expansion index and low product density which generally are good characteristics of extruded snacks were produced at highest temperature and moderate to high screw speed with lowest die diameter (Majumdar et al. 2011). Table 2 indicates the difference in the tap density and bulk density of the three treatments and they increased with increase in the percentage of garlic incorporation. The increase in tap density was 0.51 g/cc, 0.80 g/cc, 0.82 g/cc respectively when garlic incorporation was 0, 5 and 10 % which possibly could be due to the decreased expansion ratio with increased garlic incorporation and therefore more quantity of product could be accommodated. The bulk density too increased because of decreased expansion ratio with increased garlic incorporation which are in accordance to El-Samahy et al. 2007 and Bhattacharyya et al. 1997. Guha et al. (1997) reported that the combination of high temperature and high screw speed yielded a product with low density.

Water soluble index (WSI)

The WSI was measured using a technique developed for cereals (Anderson et al. 1969). Table 2 indicated that there is no significant difference in the WSI of the three treatments (10 %) and the products did not show any difference with the increase in the garlic incorporation. The water solubility index (WSI) describes the rate and extent to which the component of powder material or particles dissolves in water. It depends mainly on the chemical composition of the powder and its physical state. The WSI often is used as an indicator of degradation of molecular components (Kirby et al. 1988), measures the degree of starch conversion during extrusion which is the amount of soluble polysaccharide released from the starch component after extrusion. Binoy et al. (1996) reported that water solubility index increased with severity of screw configuration and Narbutaite et al. (2008) examined that WSI of all extrudates decreased with increasing moisture levels.

Water holding capacity (WHC)

It is the amount of water bound to matrices in a particular food system (Neumann et al. 1984). The WHC of the treatments decreased with increase in the garlic percentage. The decrease in the water holding capacity was 78.3, 77.5 and 75.4 % respectively with increase in the garlic incorporation from zero, 5 and 10 % which may be due to decrease in proportion of rice flour. This condition lowered the amount of starch and hence the water holding capacity. Similar results were observed by Gamlath and Ravindran (2009).

Oil absorption capacity

It denotes how much oil is bound to matrices in a particular food system which could be used as the index of hydro phobicity of the food (Kanterewicz et al. 1989). Due to the decrease of rice flour % and presence of 30 % defatted soy flour the oil absorption capacity of the extruded products decreased with increase in garlic incorporation 5 % (1.39 ± 0.02) and 10 % (0.93 ± 0.015) as seen in Table 2 and also higher absorption of oil may be attributed to presence of less fat and more crude fiber in case of extrudate sample prepared which was in accordance to Deshpande and Poshadri 2011

Specific mechanical energy (SME)

The mechanical energy input per unit mass of the extrudate, was calculated by dividing the net power input to the screw by the extrudate flow rate (Rosentrater et al. 2005). The SME ranged between 209.3 ± 4.72 to 236.6 ± 11.06 as seen in Table 2, and it was inversely proportional to mass flow rate where Onwulata et al. 2001 had mentioned that Specific mechanical energy integrates extrusion responses, such as net torque, screw speed and the product mass flow rates. Various studies proved that SME also decreased at high moisture content, (Mjoun, and Rosentrater 2011), however moisture being constant in the feed formulation only mass flow rate could impact the SME which was seen to decrease with increase in the mass flow rate.

Moisture retention

Moisture retention of the products can be calculated using the product moisture and the moisture of raw material (AOAC 2005). The moisture retention of the products was 11.7 % for all the three treatments. This may be due to small percentage difference of garlic incorporation between the treatments.

Expansion ratio (ER)

The expansion ratio was calculated as the cross sectional diameter of the extrudate divided by the diameter of the die opening (Ding et al. 2005). The decrease in the expansion ratio was 3.38, 3.16 and 3.07 D/Do respectively with increase in garlic percentage (0, 5 and 10). as seen in Table 2. This could be due to decrease in rice flour percentage, increase in the garlic percentage and the presence of 30 % defatted soy flour. During the extrusion process, heat and shear facilitate hydration of starches and proteins both classified as structure-forming materials (Guy 2001). Guha and Ali (2006) reported that the glutinous rice was suitable material to produce the expanded extrudate rice product such as ready-to-eat snacks, breakfast cereal with low bulk density, high expansion and low shear stress.

Effect of storage on moisture content of the products

The moisture content of the developed ready-to-eat extruded snacks were estimated during the storage period from 0 to 60th day. There was slight increase in the moisture content of the products in all the three types of packaging (ordinary, nitrogen and vacuum) which are shown in Table 3. It was also found that during the storage period the moisture content of ordinary packed products was higher (4.037 %) followed by vacuum packed products (3.889 %). The nitrogen packed products showed the lower moisture content (3.629 %). Significant difference in values for moisture content of treatments was seen during storage period from 0 day to 60th day at (p <0.01) level, but, no significant differences were observed between different treatments and the effect of interaction. The moisture content showed an increase from 2.0 % to 5.7 % in ordinary packed products (during storage from 0 to 60 days) and 2.1 % to 4.1 % in nitrogen packed products (during storage from 0 to 30 days) and from 2.1 % to 4.7 % in vacuum packed products (during storage from 0 to 30 days). In nitrogen packed products and vacuum packed products no significant difference was observed from 30th day to 60th day.

Table 3.

Effect of storage on moisture content of the products

Treatments Days of storage Mean ± S.D
0 30 60
Ordinary packed products (%) P1 2.000 4.333 6.333 4.22 ± 2.0
P2 2.000 4.000 5.667 3.88 ± 1.61
P3 2.000 4.667 5.333 4.00 ± 1.73
Mean ± S.D 2.00 ± 0.0 4.33 ± 0.70 5.77 ± 1.09 4.03 ± 1.90
F Ratio S.E C.D
A 51.94** 0.26450 0.78586
B 0.41 0.26450 0.78586
A*B interaction 0.68 0.45812 1.36115
Nitrogen packed products (%) P1 2.333 4.333 4.667 3.77 ± 1.56
P2 2.000 3.667 4.000 3.22 ± 1.20
P3 2.000 4.333 5.333 3.88 ± 1.76
Mean ± S.D 2.11 ± 0.33 4.11 ± 1.26 4.66 ± 1.22 3.62 ± 1.34
F Ratio S.E C.D
A 13.30** 0.36851 1.09491
B 0.94 0.36851 1.09491
A*B interaction 0.30 0.63828 1.89644
Vacuum packed products (%) P1 2.000 4.333 4.667 3.66 ± 1.323
P2 2.333 5.000 4.667 4.00 ± 1.500
P3 2.000 5.000 5.000 4.00 ± 1.658
Mean ± S.D 2.11 ± 0.333 4.77 ± 0.833 4.77 ± 0.833 3.88 ± 1.53
F Ratio S.E C.D
A 36.00** 0.25660 0.76240
B 0.56 0.25660 0.76240
A*B interaction 0.28 0.44444 1.32051
Open in a new tab

** significant at p < 0.01, A: days of storage, B: treatments (P)

P1, P2 and P3 are packaged products of the treatments T1,T2, and T3

n = 3

Effect of storage life on microbiological load of the product

Values of microbial load and interaction effects among the treatments during storage (p < 0.01) were significant. The microbial load of the developed ready-to-eat extruded snacks increased during 60 days of storage, however, the increase was within the limits. Higher microbial load seen in P1 (control) ordinary packed (136.111 cfu/g), nitrogen packed (77.444 cfu/g) and vacuum packed (93.444 cfu/g) and the lowest microbial load in P3 ordinary packed (64.333 cfu/g), nitrogen packed (40.333 cfu/g) and vacuum packed (39.667 cfu/g) respectively. A significant increase in microbial load from 0 day (0.000 cfu/g) to 60th day (193.889 cfu/g), (121.667 cfu/g), (130.333 cfu/g) in ordinary packed products, nitrogen packed products and vacuum packed products respectively at p < 0.01 level was seen and the interaction effect of the treatments with the storage period was found to be significant at (p < 0.01) level as seen in Table 4. The treatments with garlic incorporation showed less microbial load than the control (P1). It was also found that the microbial load was higher during the storage in ordinary packed products (94.815). There was no significant difference in microbial load between nitrogen and vacuum packed products but these products had low microbial load than the ordinary packed products. Microbial profiles of Modified Atmosphere Packed (MAP) and vacuum packed (VP)-meat did not differ significantly (Narasimha Rao and Sachindra 2002).

Table 4.

Effect of storage life on microbiological load of the product

Treatments Days of storage Mean ± S.D
0 30 60
Ordinary packed products (%) P1 0.000 181.667 226.667 136.11 ± 105.8
P2 0.000 59.333 192.667 84.00 ± 86.8
P3 0.000 30.667 162.333 64.33 ± 74.9
Mean ± S.D 0.00 ± 0.00 90.55 ± 72.09 193.88 ± 32.93 94.81 ± 97.01
F Ratio S.E C.D
A 279.35** 5.80443 17.24581
B 40.83** 5.80443 17.24581
A*B interaction 16.52** 10.05356 29.87063
Nitrogen packed products (%) P1 0.000 83.333 149.000 77.44 ± 66.22
P2 0.000 52.333 118.000 56.77 ± 52.05
P3 0.000 23.000 98.000 40.33 ± 45.24
Mean ± S.D 0.00 ± 0.00 52.88 ± 27.85 121.66 ± 27.75 51.18 ± 61.00
F Ratio S.E C.D
A 204.84** 4.26248 12.66446
B 19.03** 4.26248 12.66446
A*B interaction 4.89** 7.38283 21.93549
Vacuum packed products (%) P1 0.000 94.000 186.33 93.44 ± 81.14
P2 0.000 53.333 106.000 53.11 ± 46.48
P3 0.000 20.333 98.667 39.66 ± 45.55
Mean ± S.D 0.00 ± 0.00 58.88 ± 33.04 130.33 ± 43.26 62.07 ± 65.26
F Ratio S.E C.D
A 515.08** 2.88104 8.56001
B 94.36** 2.88104 8.56001
A*B interaction 27.65** 4.99011 14.82637
Open in a new tab

** significant at p < 0.01, A: days of storage, B: treatments (P)

n = 3

Conclusion

From the results of the study, it can be concluded that the garlic can be incorporated in the form of dehydrated powder in rice and defatted soy based ready-to-eat extruded snacks up to 10 % level with acceptable sensory qualities and good physical properties. The products also can be stored for a period of 2 months with minimum changes in moisture content and microbial load proving that garlic acts as an anti-microbial agent in all the three types of packaging that were used in the study. Nitrogen packaging was found to be the bast acceptable packing among three types of packaging since crushing of the product was not present. Therefore it can be suggested that garlic powder can be added to the ready-to-eat foods and consumed daily by anyone as it has anti-microbial, anti-helminthic, anti-protozoal, anti-fungal, insecticidal, anti-tumor, anti-thrombotic, anti-cancer, anti-arthritic, hypolipidemic, and hypoglycemic properties.

References

  1. Ackermann RT, Mulrow CD, Ramirez G, Gardner CD, Morbidoni L, Lawrence VA. Garlic shows promise for improving some cardiovascular risk factors. Arch Intern Med. 2001;161:813–824. doi: 10.1001/archinte.161.6.813. [DOI] [PubMed] [Google Scholar]
  2. Anderson RA, Conway HF, Pfeifer VF, Griffin EL., Jr Gelatinization of corn grits by roll and extrusion-cooking. Cereal Sci Today. 1969;14:4–7. [Google Scholar]
  3. AOAC . Official methods of analysis of the AOAC International. 18. Gaithersburg: Association of Official Analytical Chemists; 2005. [Google Scholar]
  4. Benjamin HSL, Moses AA, Albert S. Allium sativum and atherosclerosis : a review. Nutr Res. 1983;3:119–128. doi: 10.1016/S0271-5317(83)80128-6. [DOI] [Google Scholar]
  5. Bhattacharyya S, Chakraborthy P, Chattoraj DK, Mukherjee S. Physico-chemical characteristics of extruded snack, prepared from rice and chick pea prepared by single screw extrusion. J Food Sci Technol (India) 1997;34:320. [Google Scholar]
  6. Binoy KG, Aaron JO, Gour SC. Reverse screw element(s) and feed composition effects during twin-screw extrusion of rice flour and fish muscle blends. J Food Sci. 1996;61(3):590–595. doi: 10.1111/j.1365-2621.1996.tb13165.x. [DOI] [Google Scholar]
  7. Blumenthal M, Busse WR, Goldberg A. The complete German commission E monographs: therapeutic guide to herbal medicines. Boston: Integrative Medicine Communications; 1998. [Google Scholar]
  8. Brown DJ. Herbal prescriptions for better health. Racklin: Prima Publishing; 1996. [Google Scholar]
  9. Deshpande HW, Poshadri A. Physical and sensory characteristics of extruded snacks prepared from Foxtail millet based composite flours. Int Food Res J. 2011;18:751–756. [Google Scholar]
  10. Ding QB, Ainsworth P, Tucker G, Marson H. The effect of extrusion conditions on the physicochemical conditions and sensory characteristics of rice-expanded snacks. J Food Eng. 2005;66:283–289. doi: 10.1016/j.jfoodeng.2004.03.019. [DOI] [Google Scholar]
  11. El-Samahy SK, Abd El-Hady EA, Habiba RA Moussa-Ayoub TE (2007) Some Functional, Chemical, and Sensory Characteristics of Cactus Pear Rice-Based Extrudates. J PACD 9:136–147
  12. Euromonitor (2002) The world market for savoury snacks. www. euromonitor. com/GMIDV1 / massey/frame.asp. [Apr. 22, 2002]
  13. Fisher C, Painter G (1996) Materia medica of western herbs for the southern hemisphere. ISBN 0-473-03982-6
  14. Gamlath S, Ravindran G. Extruded products with fenugreek (Trigonella foenum-graecium) ckickpea and rice: physical properties, sensory acceptability and glycaemic index. J Food Eng. 2009;90:44–52. doi: 10.1016/j.jfoodeng.2008.06.004. [DOI] [Google Scholar]
  15. Guha M, Ali SZ. Extrusion cooking of rice: effect of amylase content and barrel temperature on product profile. J Food Process Preserv. 2006;30:706–716. doi: 10.1111/j.1745-4549.2006.00099.x. [DOI] [Google Scholar]
  16. Guha M, Ali SZ, Bhattacharya S. Twin screw extrusion of rice flour without a die: effect of barrel temperature and screw speed on extrusion and extrudates characteristics. J Food Eng. 1997;32:251–267. doi: 10.1016/S0260-8774(97)00028-9. [DOI] [Google Scholar]
  17. Guy RCE. Raw materials for extrusion cooking. In: Guy RCE, editor. Extrusion cooking technologies and applications. Cambridge: Woodhead Publishing Limited; 2001. pp. 5–28. [Google Scholar]
  18. Joshi VK. Methods of sensory analysis. Sensory science. Udaipur: Agrotech Publishing Academy; 2006. pp. 266–268. [Google Scholar]
  19. Kanterewicz RJ, Pilosof AMR, Bartholomai GB. A simple method for determining the spontaneous oil absorption capacity of proteins and the kinetics of oil uptake. J Am Oil Chem Soc. 1989;66(6):809–812. doi: 10.1007/BF02653673. [DOI] [Google Scholar]
  20. Kirby AR, Ollet AL, Parker R, Smith AC. An experimental study of screw configuration effects in the twin-screw extrusion-cooking for maize grits. J Food Eng. 1988;8:247–272. doi: 10.1016/0260-8774(88)90016-7. [DOI] [Google Scholar]
  21. Koch HP, Lawson LD. Garlic: the science and therapeutic application of Allium sativum L.and related species. 2 nd. Baltimore: Williams & Wilkins; 1996. [Google Scholar]
  22. Majumdar RK, Venkateshwarlu G, Roy AK. Effect of extrusion variables on the physic-chemical properties of soyabean- Fish based ready to eat snacks. Agric J. 2011;6:23–27. doi: 10.3923/aj.2011.23.27. [DOI] [Google Scholar]
  23. Martha T, Muslim A. Garlic (Allium sativum): a review of its potential use as an anti cancer agent. Curr cancer drug targets. 2003;3(1):67–81. doi: 10.2174/1568009033333736. [DOI] [PubMed] [Google Scholar]
  24. Mjoun K, Rosentrater KA. Extruded aquafeeds containing distillers dried grains with solubles: effects on extrudate properties and processing behaviour. J Sci Food Agric. 2011;91:2865–2874. doi: 10.1002/jsfa.4536. [DOI] [PubMed] [Google Scholar]
  25. Narasimha Rao D, Sachindra NM. Modified atmosphere and vacuum packaging of meat and poultry products. Food Rev Int. 2002;18(4):263–293. doi: 10.1081/FRI-120016206. [DOI] [Google Scholar]
  26. Narbutaite V, Makaravicius T, Juodeikiene G, Basinskiene L (2008) The effect of extrusion conditions and cereal types on the functional properties of extrudates as fermentation media. Proceedings of the 3rd Baltic Conference on Food Science and Technology. FOODBALT-2008. Jelgava, Latvia 2008 . pp. 60–63
  27. Neumann PL, Jasberg BK, Wall JS. Uniquely textured products obtained by co-extrusion of corn gluten meal and soy flour. Cereal Chem. 1984;6:439–445. [Google Scholar]
  28. Ngarmsak T, Wilkinson BH, Wangcharoen W (2002) Consumer preferences for Thai and NZ herbs used in functional snack products. Poster Presented at The 9 th World Congress on Clinical Nutrition, London, United Kingdom, June 24–26, 2002: AB 218
  29. Onwulata CIP, Smith W, Konstance RP, Holsinger VH. Incorporation of whey products in extruded corn, potato or rice snacks. Food Res Int. 2001;34:679–687. doi: 10.1016/S0963-9969(01)00088-6. [DOI] [Google Scholar]
  30. Pansawat NK, Jangchud A, Jangchud P, Wuttijumnong FK, Saalia RR, Eitenmiller, Phillips RD. Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks. LWT J Food Sci Technol. 2008;41:632–641. doi: 10.1016/j.lwt.2007.05.010. [DOI] [Google Scholar]
  31. Promar International (1997) Snack foods part 1: The snack food market. Food Ingred Anal Intern, Janus/New Zealand (Sep) 19–22
  32. Ratti C, Araya-Farias M, Mandez-Lagunas L, Makhlouf J. Drying of garlic and its effect on allicin retention. Dry Technol. 2007;25:349–356. doi: 10.1080/07373930601120100. [DOI] [Google Scholar]
  33. Roberts WA. A function of health. Prepared Foods. 2002;30:27–28. [Google Scholar]
  34. Rosentrater KA, Richard TL, Bern CJ, Flores RA. Small scale extrusion of corn masa byproducts. Cereal Chem. 2005;82:436–446. doi: 10.1094/CC-82-0436. [DOI] [Google Scholar]
  35. Silagy C, Neil A. Garlic as a lipid lowering agent-a meta-analysis. JR Coll Physicians Lond. 1994;28:39–45. [PMC free article] [PubMed] [Google Scholar]
  36. Stevinson C, Pittler MH, Ernst E. Garlic for treating hypercholesterolemia. A meta analysis of randomized clinical trials. Ann Intern Med. 2000;133:420–429. doi: 10.7326/0003-4819-133-6-200009190-00009. [DOI] [PubMed] [Google Scholar]
  37. Wangcharoen W, Ngarmsak T, Wilkinson BH (2002a) Consumption of snack products: potential for functional snacks containing herbs in Thailand and New Zealand. Poster Presented at The 9 th World Congress on Clinical Nutrition, London, United Kingdom, June 24–26, 2002: AB 220
  38. Wangcharoen W, Ngarmsak T, Wilkinson BH. Suitability of using herbs as functional ingredients in Thai commercial snacks. Kasetsart J (Nat Sci) 2002;36(4):426–434. [Google Scholar]
  39. Warshafsky S, Kamer RS, Sivak SL (1993) Effect of garlic on total serum cholesterol. A meta-analysis. Ann Intern Med (7 pt 1): 599–605 [DOI] [PubMed]
  40. Zasypkin DV, Tung-Ching L. Extrusion of soybean and wheat flour as affected by moisture content. J Food Sci. 1998;63(6):1058–1061. doi: 10.1111/j.1365-2621.1998.tb15854.x. [DOI] [Google Scholar]

Articles from Journal of Food Science and Technology are provided here courtesy of Springer

RESOURCES