Extruded Moringa Leaf–Oat Flour Snacks: Physical, Nutritional, and Sensory Properties

Figures & data

Figure 1 Extruder screw configuration and barrel temperature profile.

Table 1 Residual moisture in MLP-oat flour extrudates

	MLP level
In-barrel moisture (w.b.)	0%	15%	30%	45%
19%	12.22 ± 0.01	12.87 ± 0.02	13.37 ± 0.01	12.24 ± 0.01
22%	16.84 ± 0.02	16.67 ± 0.01	16.51 ± 0.01	15.50 ± 0.03
26%	20.4 ± 0.01	19.70 ± 0.01	18.90 ± 0.01	17.91 ± 0.01
±: Standard deviation.

Figure 2 Sectional expansion index (SEI) of MLP-oat flour extrudates processed at various levels of in-barrel moisture (w.b.). Error bars represent standard deviation.

Figure 3 A typical force-deformation curve for MLP-oat flour extrudates (color figure available online).

Figure 4 Crispness work (W_c ) data for MLP-oat flour extrudates processed at various levels of in-barrel moisture (w.b.). Error bars represent standard deviation.

Figure 5 Phase transition analyzer data for unprocessed blends with 0–45% MLP at various moisture contents (w.b.)—(a) softening temperature (T_s ) and (b) flow temperature (T_f ). Error bars represent standard deviation (color figure available online).

Figure 6 RVA temperature profile and pasting curves for blends with 0–45% MLP before (a) and after (b) extrusion (color figure available online).

Table 2 Fiber and protein content of MLP-oat flour extrudates

	MLP level
	0%	15%	30%	45%
Fiber (%)	0.82 ± 0.08	1.88 ± 0.04	2.98 ± 0.11	4.19 ± 0.15
Protein (%)	8.25 ± 0.04	10.4 ± 0.10	12.57 ± 0.08	13.66 ± 0.24
±: Standard deviation.

Table 3 CIELAB color values of MLP-oat flour extrudates

	In-barrel moisture (w.b.)
	19%				22%				26%
	MLP level				MLP level				MLP level
	0%	15%	30%	45%	0%	15%	30%	45%	0%	15%	30%	45%
L*	91.4 ± 0.1	56.6 ± 0.5	58.6 ± 0.5	58.9 ± 0.1	85.8 ± 0.6	51.8 ± 0.3	50.9 ± 0.4	61.3 ± 0.3	60.2 ± 0.1	47.1 ± 0.3	50.3 ± 0.2	54.4 ± 0.3
a*	−0.3 ± 0.5	−4.3 ± 0.2	−3.6 ± 0.4	−4.7 ± 0.3	−1.4 ± 0.2	−3.1 ± 0.2	−3.2 ± 0.3	−5.0 ± 0.1	0.0 ± 0.5	−1.8 ± 0.1	−2.7 ± 0.2	−3.6 ± 0.1
b*	1.2 ± 0.4	1.1 ± 0.2	−2.5 ± 0.1	0.2 ± 0.2	5.8 ± 0.1	−2.9 ± 0.1	−3.1 ± 0.2	−0.6 ± 0.3	1.1 ± 0.3	−5.3 ± 0.5	−4.2 ± 0.2	−2.8 ± 0.1
±: Standard deviation.

Table 4 Consumer acceptance scores of coated MLP-oat flour extrudates

	In-barrel moisture (w.b.)
	19%				22%				26%
	MLP level				MLP level				MLP level
	0%	15%	30%	45%	0%	15%	30%	45%	0%	15%	30%	45%
Color	7.00^a	6.75^a	6.63^a	6.88^a	7.12^a	6.53^a	6.82^a	6.94^a	6.35^a	6.81^a	6.53^a	6.71^a
Oil	5.12^b	6.01^a	5.62^a	6.23^a	5.50^a	5.43^b	5.02^b	5.14^b	4.35^b	5.51^a	5.45^a	5.12^b
Flavor	6.52^a	5.65^a	5.74^a	6.01^a	7.12^a	6.53^a	6.82^a	6.94^a	7.35^a	6.81^a	6.53^a	6.98^a
Texture	7.30^a	5.05^a	6.43^b	6.08^b	4.12^c	6.03^b	6.32^b	6.94^a	3.45^c	6.24^b	7.64^a	7.01^a
Overall acceptability	7.00^a	6.15^b	6.53^b	6.48^a	4.12^c	6.13^b	6.62^a	6.54^b	4.35^c	6.81^a	6.92^a	7.53^a
Values within a row with the same superscript letters are not significantly different (p = 0.05).