Standardization technology for preparation of croutons using extrusion process
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Date
2021
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Punjab Agricultural University, Ludhiana
Abstract
The present research study was focused on standardization of extrusion conditions to produce
croutons from whole wheat. In general, croutons are prepared from the bread or staled bread
which are further cut into small pieces and roasted or fried. They are available in instant dry
soup powders with different flavors in market. Alternative exclusive and economical
technology is extrusion through which desirable shapes of croutons are prepared in short time
with high productivity. Raw material (wheat grits) were analyzed for their physicochemical
characteristics. Central Composite Rotatable Design (CCRD) and Response Surface
Methodology (RSM) were used to design experiments and to study the effects of independent
variables on dependent variables. Significance of fitted model (P<0.01, P<0.05) was done by
conducting ANOVA. The range of independent variables used was feed moisture (16-20),
screw speed (400-550 rpm) and temperature (130-170℃). No interaction was found between
preferred independent variables. Feed moisture had negative relationship with specific
mechanical energy (SME), Expansion Ratio (ER), Water absorption index (WAI), water
Solubility Index (WSI) and positive relationship with BD. Screw speed exhibited
contradictory relation with feed moisture. Temperature was inversely proportional to SME
and BD, directly proportional was with ER, WAI and WSI. The extruded croutons were also
compared with some commercial croutons for their WAI, WSI, BD and colour values. Based
on the results obtained, optimized parameters from the extrusion experiments were feed
moisture (18.9-20%), screw speed (400-550 rpm) and temperature (150 oC) and their effect on
responses (SME, BD, ER, WAI and WSI) were studied. The WAI of extruded croutons is
comparatively higher than samples procured from market. The WSI of extruded croutons is
less than other market samples. The calculated bulk density of the extruded croutons was
found closer to baked croutons. The colour analysis showed that extruded croutons were
comparatively brighter than other samples. Extruded croutons and other market samples were
utilized in soups and sensory analysis was carried on 9 point hedonic scale in the terms of
appearance, texture, and flavor. Cost of extruded croutons was estimated. There are no
extruded croutons available in Indian market yet now. Further research can be carried more
on croutons using extrusion.
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Citation
Preethi, Rokalla (2021). Standardization technology for preparation of croutons using extrusion process (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.