Thumbnail Image

Thesis

Browse

20191
Reset filters
Subject: Food Science and Technology × Author: Arshdeep Singh × End date: 2019 × Start date: 2010 × Type: Thesis × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemRestricted
    Assessment of extrusion behaviour of white maize
    (Punjab Agricultural University, Ludhiana, 2019) Arshdeep Singh; Baljit Singh
    The present investigation was undertaken to explore the assessment of extrusion behaviour of white maize and their characterization. Response Surface Methodology (RSM) was used to optimize the extrusion process of white maize based extruded products. Central composite rotator design (CCRD) of response surface methodology was explored to evaluate the effects of independent variables, namely feed moisture content (14-18%), screw speed (400-550) and barrel temperature (125-175℃) on product responses specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI). White maize was subjected to extrusion by co-rotating twin screw extruder at varying processing conditions as per the central composite rotatable design. All the processing conditions had significant impact on product responses. Multiple regression equations were obtained to describe the effects of each variable on product responses. The product responses were most affected by change in feed moisture content, barrel temperature and to lesser extent by screw speed. The negative coefficient of moisture and temperature describes that the value of SME declined with increase of these two variables. Barrel temperature was found to elevate the expansion ratio and water solubility index. Optimization studies resulted in 12.50-16.2 % of feed moisture content, 145℃ of barrel temperature and 360-595 rpm of screw speed as optimum variables to produce acceptable white maize snacks. The products were stored for three months and were found acceptable at the end of three months.