PROCESS TECHNOLOGY FOR TOMATO AND CARROT POMACE BASED EXTRUDED PRODUCT
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Date
2013
Authors
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Publisher
AAU, Anand
Abstract
Tomato – Carrot pomace incorporation in corn flour (Gujarat Makai
-3) and bengal gram flour (Gujarat Gram -2) was carried out to obtain
nutritious cereal pulse blend for extrusion cooking. Carrot (Pusa Kesar)
and tomato (F1 Hybrid Mohini-2555) was used for the production of carrot
and tomato pomace to use in the extrusion process. Pomace was dried,
milled and stored in air tight containers at room temperature. The
experiments were carried out with six different variablescorn flour (40-
80%), bengal gram flour (20-30%) and pomace blend (5-20%) and machine
parameters were barrel temperature (90 – 140 °C) , screw speed (250 – 400
rpm) and moisture content of (9-25%)usingcross mixture design.
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Keywords
Food Processing Technology, Bio Energy, technology