PHYSICOCHEMICAL CHARACTERISTICS OF EXTRUDED SNACKS PREPARED FROM RICE(ORYZA-SATIVA L) AND CHICKPEA (CICER-ARIETINUM L) BY SINGLE-SCREW EXTRUSION

Rice and chickpea blends were used to prepare snack products. On incre asing the proportion of chickpea in the blends, the diametric expansio n (DE) and water holding capacity (WHC) decreased, while peak sheer fo rce (PSF) and bulk density (ED) increased. Sodium dodecyl sulphate (SD S) plus 2-mercaptoethanol (ME), containing phosphate buffer (pH 6.9) w ere found to extract more protein than sos or plain buffer solution fr om the extrudates. Loss of carbohydrates was documented after extrusio n of feeds, containing >50% carbohydrates and >30% proteins. In produc ts with high DE and low PSF, air cells were predominant and smooth sur face morphology was evident as observed from the scanning electron mic roscopy (SEM).