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Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
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Vol. 12, Issue 3 (2023)
Optimization of process and operational parameters of extrusion cooking of sorghum, horse gram and defatted soy flour blends to produce protein rich ready-to-eat food snack
Author(s):
AL Basediya, Rajesh Gupta, SS Basediya, MN Phalke and Venkata Satish Kuchi
AL Basediya, Rajesh Gupta, SS Basediya, MN Phalke and Venkata Satish Kuchi
Abstract:
Extrusion cooking of Sorghum, Horse gram and Defatted Soy Flour blends was done to prepare snacks by using a Brabender single – screw laboratory extruder. The combined effect of moisture content (wb) of feed, blend ratio of feed, barrel temperature and screw speed of extruder on protein content of extrudate was studied. It was revealed that 15% moisture content of feed, 60:30:10 of blend ratio, 130 0C barrel temperature and 130 rpm of screw speed gave the highest protein content in the extrudate. Response surface methodology was used to develop prediction model. A central composite ratable design (CCRD) experimental approach was followed. The significance was established at p≤0.05.
Extrusion cooking of Sorghum, Horse gram and Defatted Soy Flour blends was done to prepare snacks by using a Brabender single – screw laboratory extruder. The combined effect of moisture content (wb) of feed, blend ratio of feed, barrel temperature and screw speed of extruder on protein content of extrudate was studied. It was revealed that 15% moisture content of feed, 60:30:10 of blend ratio, 130 0C barrel temperature and 130 rpm of screw speed gave the highest protein content in the extrudate. Response surface methodology was used to develop prediction model. A central composite ratable design (CCRD) experimental approach was followed. The significance was established at p≤0.05.
Pages: 5255-5258 | 482 Views 205 Downloads
How to cite this article:
AL Basediya, Rajesh Gupta, SS Basediya, MN Phalke, Venkata Satish Kuchi. Optimization of process and operational parameters of extrusion cooking of sorghum, horse gram and defatted soy flour blends to produce protein rich ready-to-eat food snack. Pharma Innovation 2023;12(3):5255-5258.
Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
Main Menu
Special Issue
Copyright Form
Identifier
The Pharma Innovation Journal
