DEVELOPMENT OF PROTEIN ENRICHED EXTRUDED PRODUCT SUITABLE FOR FASTING 3657
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Date
2023-03
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JAU JUNAGADH
Abstract
Extrusion 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.
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.
Fasting is a ritual from many thousands of years which is a healing and a
religious or spiritual process. Fasting is an integral part of the Indian culture and
tradition and thought to be important as it nourishes both the physical and spiritual
needs of the person. During the various festivals celebrated in India, fasting is an
integral part of Hindu rituals. Amaranth, barnyard millet, tapioca pearls and peanuts
are very popular food materials which are utilized in the preparation of various fast
foods on the occasion of various Hindu festivals. Extruded snacks with multiple
cereals and tubers are very famous food products consumed by peoples of all ages.
The present investigation is undertaken to develop extruded snacks for fasting
purpose by utilizing peanut, amaranth, barnyard and tapioca pearls as a raw material.
DEVELOPMENT OF PROTEIN ENRICHED EXTRUDED PRODUCT
SUITABLE FOR FASTING
EXTRUDED PRODUCT SUITABLE FOR
FASTING
ABSTRACT
II
Experiment trials conducted to optimize the proportions of defatted peanut
flour, amaranth flour, barnyard flour and tapioca flours in the preparation of extruded
products. The extruded products for optimized flour proportion were prepared by
keeping the feed moisture content (16%), feeder temperature (60°C), barrel
temperature (100°C), die temperature (135°C) and screw speed (250 rpm) at constant
level. The optimized flour proportion was 18.33% defatted peanut, 22.96% amaranth,
10% barnyard and 48.71% tapioca based on sensory parameters. Experiment trials
were again carried out to optimize the process parameters, viz. feed moisture content,
screw speed and die head temperature by taking the flour proportion as optimized in
the experiment for optimizing the flour proportion. The effect of feed moisture
content (12,13,15,17,18 %), die head temperature (90, 102, 120, 138 & 150 ℃) and
screw speed (200, 220, 250, 280, 300 rpm) on different machine and physicochemical
characteristic of extruded product viz. torque, mass flow rate, bulk density, expansion
ratio, moisture content, water solubility index, water absorption index, hardness,
crispness, calorific value, carbohydrate, protein, fat, ash and overall acceptability was
studied. Response Surface Methodology (RSM) was used in designing the experiment
and optimization of processing parameters.
From the study, the optimised treatment condition was found to be, 131.73 ≅
132°C die temperature, 255.19 ≅ 255 rpm screw speed and 14.43 ≅ 14 % feed
moisture content. The analysis showed that at this combination of feed moisture
content, die temperature and screw speed, it would be possible to produce an extruded
product with torque of 21.17 nm, mass flow rate of 222.97 g/min, bulk density of
0.050 g/cm3
, expansion ratio of 4.31, moisture content of 8.68%, carbohydrate of
67.79%, protein of 16.24%, fat of 1.45%, ash of 1.43%, WSI of 10.69% WAI of 4.50
(g/g), hardness of 123.10 N, crispness of 354.95, calorific value of 349.23 kcal and
overall acceptability of 7.55