Development of instant Khichdi mix using extrusion technology
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Date
2022
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Punjab Agricultural University, Ludhiana
Abstract
“Khichdi” is an ancient Ayurvedic recipe which has been an integral part of Indian diet since ages. It is
contemplated as a staple, well balanced and nutritionally wholesome meal that is an eminent source of
nourishment in Ayurveda. Traditional foods like Khichdi are losing their place in our diet because of
the lack in the availability of their pocket friendly convenience forms. Extrusion processing with
versatile advantages is established as an attractive process that could be utilized for the instantization of
such indigenous food products. So, the present research study was undertaken to explore the possibility
of utilizing extrusion technology for the preparation of instant Khichdi mix in coherence with the
standards outlined by Bureau of Indian standards, 1991. Seven improved and high yielding cultivars of
rice (PR-114, PR-121, PR-122, PR-123, PR-124, PR-126 and PR-127) and one green gram cultivar
(SML 668) were profiled in context of their dimensional, gravimetric, physico-chemical, technofunctional,
and bio-functional and anti-oxidant properties. Followed by, the assessment of
physicochemical, thermal, and rheological properties of rice cultivars with possible implications on
their extrusion characteristics to screen them in context of their suitability for extrusion. Based on the
investigated outcomes cultivar PR-122 was selected for the development of instant Khichdi mix. A
response surface methodological approach was applied using Software Design expert version 13.0
(State-Ease Inc., Minneapolis, USA) to scrutinize the impact of various processing variables on process
and product responses of instant rice and green gram. The indicated response ranges for optimization of
instant rice were; Specific Mechanical Energy of (250-320 Wh/kg), expansion ratio of (2.90-3.20), bulk
density of (207.46 – 392.78g/cc), water absorption index (6.52 – 8.41 g/g), water solubility index
(26.984 – 33.803%), hydration power (250 – 305%), wettability (0.94 – 1.51min), hardness (159.74 –
165.72 N), breaking strength (42.78 – 51.32 N), L* value (65.04 – 75.12), a* value (2.7 – 3.14), and b*
value (11.3 – 13.18). The optimized variables for instant rice and green gram were; feed moisture (1616.47
and 17-18%), screw speed (380-447 and 250-325rpm), and barrel temperature (139-150 and 147154ᵒC),
respectively. Furthermore, in accordance with BIS 1991, the recipe for Khichdi was
standardized (rice, green gram, edible fat i.e. ghee -8 g, salt - 4 g, cumin – 3.5 g, garlic – 2 g, and
turmeric – 2.5 g). Five different blends having variable percentages of rice and green gram were
prepared and analyzed for their physicochemical composition, In vitro starch, and protein
digestibilities, bio-functional composition and antioxidant activities, microbial quality, and
organoleptic quality. As per the results formulation with 60 % instant rice and 40% instant green gram
was selected for a subsequent storage and shelf life study. Metallized polyester (90 μ) and
polypropylene (75 μ) pouches were used for the comparative profiling of product’s shelf life (moisture
content, water activity, free fatty acids, peroxide value, thio- barbituric acid values, and organoleptic
quality (color, flavor, consistency, taste, and overall acceptance) for a period of 8 months. It was found
that mixes packaged in metalized polyester were far more stable in comparison to polypropylene.
Although the overall increase in peroxide value, fatty acid content and TBA values were nonsignificant,
but the products in metallized polymer were found to be of superior in context of microbial
and organoleptic qualities.
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Dolly (2022) Development of instant Khichdi mix using extrusion technology