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2009 - 20102
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Subject: Food Technology × Author: Neeraj Gandhi × Start date: 1968 ×
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    ThesisItemOpen Access
    DEVELOPMENT OF FRUIT INCORPORATED INSTANT WHEAT PORRIDGE
    (PAU Ludhiana, 2010) Neeraj Gandhi; Baljit Singh)
    A study was carried out to develop fruit incorporated instant wheat porridge using extrusion technology. Whole wheat was milled into grits and was mixed with fresh mango and guava pulp at different level from 10 to 50 per cent. The mixtures were dried to bring down the moisture content to 12, 15 and 18 per cent and processed using twin-screw extruder. The properties of extrudates (expansion ratio and density) and porridge (water absorption index, water solubility index, moisture content and sensory quality) were studied. After selecting the best fruit pulp and feed moisture content levels, the samples were prepared with added sugar at 20, 25 and 30 per cent. Increase in feed moisture content resulted in the decrease in expansion ratio and increase in density of the extrudates. Increase in fruit pulp level reduced the expansion ratio and increase the density. Water absorption index (WAI) increased and water solubility index (WSI) decreased with increase in feed moisture content. With increase in level of fruit pulp WAI decreased and WSI increased. Porridge extruded at 15 per cent moisture content with 30, 40 per cent mango pulp and 20, 30 per cent guava pulp was highly acceptable. Sugar level of 30 per cent was most acceptable. Fruit porridge stored in LDPE and aluminum laminate pouches at ambient temperature remained acceptable upto 6 months. Mass consumer acceptability scores found out to be 3.07 out of 4.00 for best porridge (extruded at 15 per cent moisture content with 30 per cent mango pulp and 30 per cent sugar).
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    ThesisItemOpen Access
    Development of fruit incorporated instant wheat porridge.
    (Punjab Agricultural University, Ludhiana, 2009) Neeraj Gandhi
    A study was carried out to develop fruit incorporated instant wheat porridge using extrusion technology. Whole wheat was milled into grits and was mixed with fresh mango and guava pulp at different level from 10 to 50 per cent. The mixtures were dried to bring down the moisture content to 12, 15 and 18 per cent and processed using twin-screw extruder. The properties of extrudates (expansion ratio and density) and porridge (water absorption index, water solubility index, moisture content and sensory quality) were studied. After selecting the best fruit pulp and feed moisture content levels, the samples were prepared with added sugar at 20, 25 and 30 per cent. Increase in feed moisture content resulted in the decrease in expansion ratio and increase in density of the extrudates. Increase in fruit pulp level reduced the expansion ratio and increase the density. Water absorption index (WAI) increased and water solubility index (WSI) decreased with increase in feed moisture content. With increase in level of fruit pulp WAI decreased and WSI increased. Porridge extruded at 15 per cent moisture content with 30, 40 per cent mango pulp and 20, 30 per cent guava pulp was highly acceptable. Sugar level of 30 per cent was most acceptable. Fruit porridge stored in LDPE and aluminum laminate pouches at ambient temperature remained acceptable upto 6 months. Mass consumer acceptability scores found out to be 3.07 out of 4.00 for best porridge (extruded at 15 per cent moisture content with 30 per cent mango pulp and 30 per cent sugar).