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Abstract
Extrusion cooking which has been used since the mid of 1930 for the production of snacks is one of the most important food processing technologies. But this snack of corn is very poor in (vitamins, minerals and fibers), so the present investigations have been carried out to study the possibility to use these raw materials. Snacks was made from yellow corn and its blends had contained corn, barley, chick-pea, cumin, black cumin, black pepper, watercress seeds and lettuce seeds at different levels to give control and thirty six formulae divided into two parts considerable as lettuce seeds and watercress seeds of ingredient and products were defined as physical, chemical, sensory and microbiological evaluation. The results showed that the chick-pea had contained the highest in protein and total lipids 23.30 and 8.04%. The black pepper, chick-pea and cumin seeds had contained higher in crude fiber (14.20, 10.71 and 10.50%, respectively). The snacks with lettuce seeds and watercress seeds showed that the protein was the highest in group (2) it was 15.04, 16.44 and 17.82 %. Total lipids, crude fiber and ash content were decreased gradually in the snacks from group (1) 4.02, 4.87 and 5.72% and the highest in total lipids in group (2) which contained 4.23, 5.08 and 5.93%, respectively. Hunter color values of snacks control and its different blends from lettuce seeds and watercress seeds. The group (6) prepared with 60% corn grits and 15, 10 and 5% barley and also 6% lettuce seeds showed that higher in lightness and yellowness till 15% chick-pea and nearly control snacks