PROCESS TECHNOLOGY FOR TOMATO AND CARROT POMACE BASED EXTRUDED PRODUCT

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dc.contributor.advisorH. Pandey
dc.contributor.authorBHAVSAR ANKUR J.
dc.date.accessioned2017-04-03T08:44:10Z
dc.date.available2017-04-03T08:44:10Z
dc.date.issued2013
dc.description.abstractTomato – 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810006691
dc.keywordsExtrusion, by product utilization, tomato and carrot pomace, Sorption studies, packagingen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemPROCESS TECHNOLOGY FOR TOMATO AND CARROT POMACE BASED EXTRUDED PRODUCTen_US
dc.subFood Technologyen_US
dc.subjectFood Processing Technology, Bio Energyen_US
dc.subjecttechnologyen_US
dc.themePROCESS TECHNOLOGYen_US
dc.these.typeM.Sc
dc.titlePROCESS TECHNOLOGY FOR TOMATO AND CARROT POMACE BASED EXTRUDED PRODUCTen_US
dc.typeThesisen_US
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