DEVELOPMENT OF HIGH PROTEIN EXTRUDED PRODUCT USING DEFATTED PEANUT FLOUR 3009

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dc.contributor.advisorD. M. Vyas
dc.contributor.authorMULIYA MOHIT HARGOVINDBHAI
dc.date.accessioned2021-06-23T09:40:19Z
dc.date.available2021-06-23T09:40:19Z
dc.date.issued2019-10
dc.description.abstractExtrusion considered as a continuous cooking, mixing and forming process. It is a versatile, low cost and very efficient technology in food processing. Extrusion is widely used in the food industry due to its versatility, high productivity, low cost and energy efficiency. A very wide variety of products are possible by changing the ingredients, the operating conditions of the extruder and the shape of the die. Some traditional processes, including manufacture of cornflakes and frankfurters are more efficient and cheaper when replaced by extrusion. Extruders operate continuously and have high throughputs. The application of extrusion is becoming popular due to the destruction of anti-nutritional value and improvement of digestibility of starch and protein with minimal destruction of essential nutrients. Extrusion cooking involves high temperatures applied for a short time and the limited heat treatment therefore retains many heat sensitive components. Extrusion is a low-moisture process that does not produce process effluents. This eliminates water treatment costs and does not create problems of environmental pollution. Extrusion application in the food industry includes ready-to-eat breakfast cereals, baby foods, pet foods and confectionary products. Snack foods comprise a large variety of items including potato chips, crackers, nuts and extruded snacks amongst others. The most popular raw materials for extrusion of food are cereals due to functional properties, low cost and ready availability. Corn flour is milled from the whole kernel, while corn-starch is obtained from the endosperm portion of the kernel. Defatted peanut flour contains higher amount of protein and its creamy white colour of this flour makes it a very suitable ingredient in the production of many value added products. It appears to be a very attractive strategy to improve the nutritional status of the snack foods. The effect of feed moisture content {10, 13, 16, 19, 22 % (w.b.)}, defatted peanut flour (10, 20, 30, 40, 50 %), die head temperature (90, 105, 120, 135, 150 °C) DEVELOPMENT OF HIGH PROTEIN EXTRUDED PRODUCT USING DEFATTED PEANUT FLOUR ABSTRACTII and screw speed (100, 150, 200, 250, 300 rpm) on different machine and physicochemical characteristic of extruded product viz. machine torque, mass flow rate, bulk density, true density, expansion ratio, rehydration ratio, water absorption index, water solubility index, oil absorption index, water holding capacity, protein, moisture content, carbohydrate, fat, hardness, crispness and overall acceptability was studied. The Response Surface Methodology (RSM) was used in designing the experiment. From the above study, optimum treatment conditions were found as 13% feed moisture content, 26% defatted peanut flour, 135 °C die head temperature and 250 rpm screw speed. At this combination, analysis showed the predicted value of machine torque 18 Nm, mass flow rate 114 g/s, moisture content 5.68% (w.b.), bulk density 125.06 kg/m3 , true density 498.40 kg/m3 , expansion ratio 2.26 mm/mm, rehydration ratio 521.45, water solubility index16.51%, water absorption index 4.27 g/g, oil absorption index 2.90 g/g, protein 19.26%, carbohydrate 66.14%, fat 1.31%, hardness 261.14 N, crispness 64.24 and overall acceptability 6.72 of the sample.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810169915
dc.keywordsextrusion cooking, snack food, high proteinen_US
dc.language.isoEnglishen_US
dc.pages187pen_US
dc.publisherJAU, JUNAGADHen_US
dc.subProcessing and Food Engineeringen_US
dc.themeDEVELOPMENT OF HIGH PROTEIN EXTRUDED PRODUCT USING DEFATTED PEANUT FLOUR 3009en_US
dc.these.typeM.Tech.en_US
dc.titleDEVELOPMENT OF HIGH PROTEIN EXTRUDED PRODUCT USING DEFATTED PEANUT FLOUR 3009en_US
dc.typeThesisen_US
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