DEVELOPMENT OF TECHNOLOGY FOR INSTANT MUNG BEANS
| dc.contributor.advisor | Baljit Singh | |
| dc.contributor.author | Shilpa Kondal | |
| dc.date.accessioned | 2017-06-15T06:35:47Z | |
| dc.date.available | 2017-06-15T06:35:47Z | |
| dc.date.issued | 2011 | |
| dc.description.abstract | A study was carried out to develop instant mung beans (Vigna radiata) using extrusion technology. Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD) was used to analyze the effect of feed moisture (14-18 percent), screw speed (400-550 rpm) and temperature (130-170 °C) on extrudate responses Specific Mechanical Energy (SME), Bulk Density (BD), Water Absorption Index (WAI) and Water Solubility Index (WSI). Second-order polynomial were computed and used to generate 3D plots. Significant regression models were established with the coefficient of correlation (R2) greater than 0.88. An optimization of process variables was attempted for maximum desirability. Increasing feed moisture results in extrudates with a higher BD and WAI whereas lower SME and WSI. Increasing screw speed caused increase in SME and WSI whilst reduction of BD and WAI of mung bean extrudates. Higher barrel temperature reduced BD, WAI and SME but increased the WSI of extrudates. The best conditions for instantisation of the product were 16.97 percent moisture, 550 rpm screw speed and 158.20°C temperature. The extrudates were processed under conditions of 18 percent moisture, 200 rpm screw speed and 95° C temperature for shaping of the product. The reduction in antinutritional factors in instant mung beans was 100 percent for trypsin inhibitor, 43 percent for phytic acid and 57 percent for tannins. The cooking time for raw mung beans was 45 min whereas for the instant mung beans was 2 min. There was no significant difference in the composition and overall acceptability of raw and instant mung beans. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810020407 | |
| dc.keywords | Keywords: Extrusion technology, response surface methodology, optimization, antinutritional factors, cooking quality and mung beans | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | PAU Ludhiana | en_US |
| dc.sub | Food Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | MUNG BEANS | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | DEVELOPMENT OF TECHNOLOGY FOR INSTANT MUNG BEANS | en_US |
| dc.type | Thesis | en_US |