Development of process technology for preparation of maize-soybean-pomegranate Pomace extrudates
Loading...
![Thumbnail Image](assets/images/Item.jpg)
Date
2020
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
DRPCAU, Pusa
Abstract
Ready-to-eat expanded snacks are part of the human diet, which are produced by
extrusion cooking process. Maize is a major raw material for the production of extruded snack,
which gives good expansion characteristic to the extrudates. In this study, Soybean and
pomegranate pomace powder were added to maize in different proportions to improve the
nutritional quality of the prepared extrudates. Extrusion cooking was carried out using a Twin
Screw Extruder. Extrusion cooking experiments were conducted employing CCRD for four
independent variables with five level each (Feed proportion -75:23:2, 75:21:4, 75:19:6, 75:17:8,
75:15:10; Feed rate - 10,11,12,13,14 kg/h; Screw speed - 150, 175, 200, 225, 250 rpm; Barrel
temperature - 95, 105, 115, 125, 135oC). A total of 30 combinations of these independent
variables were formed to see the effect on different dependent variables like Expansion ratio,
Bulk density, Water activity, Water absorption index, Colour score, and Overall acceptability.
Optimization was carried out to select the best combination for maximizing Expansion ratio,
Water absorption index, Colour score, and Overall acceptability and minimizing Water activity
and Bulk density.
During experiments, the best combination was generated on the basis of optimization by
response surface methodology. Second order multiple regression equations were developed for
all the dependent variables which were optimized using response surface methodology. The
composite flour comprising of maize, soybean and pomegranate pomace powder in the ratio of
75:21:04 produced the most acceptable extrudates in terms of optimum values of Expansion
ratio - 3.7, Water absorption index – 5.86, Color score – 7.78, Overall acceptability – 7.57, Bulk
density -57.5 kg/m3, Water activity – 0.31. The experimental data for response were in close
agreement with the optimized solution obtained from RSM as Feed proportion – 75:21:4, Feed
rate -11 kg/h, Screw speed - 225 rpm, Barrel Temperature -125ºC. The prepared optimized
extrudates also had well balanced acceptable range of the nutrition (total carbohydrate-78.50%,
Protein- 10.40%, fat- 4.65%, fibre- 1.80%, moisture – 3.20% and ash- 1.50%).