Effect of extrusion processing conditions on the techno-functional, antioxidant, textural properties and storage stability of wholegrain-based breakfast cereal incorporated with Indian horse chestnut flour

The central composite rotatable design was used to plan the experiments using feed moisture (FM) content, barrel temperature (BT), screw speed (SS), and concentration of Indian horse chestnut flour (IHCF) as process variables varied between 10–18%, 70–150°C, 290–380 rpm 1.75–4.75%, respectively. Surface mechanical energy, water holding capacity, swelling volume, piece density, longitudinal expansion, activity colour attributes were response variables. whole grain flours added with 2.5% IHCF extruded at 12% FM, 130°C BT 380 SS produced optimum quality breakfast cereals 0.713 desirability. Extrudates packed in aluminum pouches found be suitable packaging materials shelf-stable for 6 months better retention.