Journal of Innovative Agriculture, Volume 4, Issue 1 : 26-31
Research Article

OPEN ACCESS | Published on : 28-Mar-2017

Standardization and evaluation of high fibre convenient food from oats flour

  • B Subbulakshmi
  • Senior Research Fellow, Post Harvest Technology Centre, Tamil Nadu Agricultural University, Coimbatore.
  • Karpagavalli B
  • Assistant professor, RVS Agriculture College, Thanjavur.


Extrusion is one of the modern technologies used for the preparation of convenience foods.  It is used worldwide for the production of expanded snack foods, ready to eat cereals, baby foods, pasta and pet foods. The present study focused on the use of oats flour for production of ready-to-cook vermicelli by extrusion technology. Oats vermicelli was developed from blends of oats flour and refined wheat flour at different level of incorporation. The nutritional properties namely, protein, fat, starch and dietary fibre of the oats vermicelli analyzed. The findings of the study revealed that oats vermicelli was on par with control vermicelli in all aspects of studied variables.


Extrusion, high fibre, oats flour, vermicelli


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