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Vol. 10, Special Issue 12 (2021)

Physical properties of extruded sorghum-barley-chickpea blends: A response surface analysis

Author(s):
Byreddy Naveena and Mohan Singh
Abstract:
A twin-screw extruder was used to produce extrudates from sorghum, barley and chickpea flour blends (70:15:15 to 50:35:15) at 8, 10, 12, 14 and 16% moisture levels at 120, 140, 160, 180 and 200 oC barrel temperatures with screw speeds in the range of 120-200 rpm. The moisture content, bulk density and mass flow rate were modelled using response surface methodology with a central composite rotatable design (CCRD). According to the findings, extrudate moisture content ranged from 4.74 to 8.18 percent, bulk density was 0.08 to 1.19 g/cc and mass flow rate was 0.702 g/s to 0.974 g/s. Feed moisture and extrusion temperature had the greatest impact on the physical properties of the extrudates, followed by blend ratio and screw speed.
Pages: 50-55  |  538 Views  105 Downloads
How to cite this article:
Byreddy Naveena and Mohan Singh. Physical properties of extruded sorghum-barley-chickpea blends: A response surface analysis. The Pharma Innovation Journal. 2021; 10(12S): 50-55.

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