DEVELOPMENT OF EXTRUDED SNACKS UTILIZING BROKEN RICE AND MUNG BEAN
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Date
2012
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PAU Ludhiana
Abstract
A study was carried out to develop extruded snacks from broken rice (70 parts) and mung bean (30 parts) using twin screw intermeshing extruder. Response surface methodology (RSM) was used to study the effects of feed moisture content, screw speed and barrel temperature on response variables. Central Composite Rotatable Design (CCRD) with moisture (14-18%), screw speed (400-550 rpm) and die temperature (130-170 °C) as independent variables produced 20 different combinations that were used to investigate the effect of these variables on specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI), and hardness. The response contour plots were plotted as a function of two variables to show the effect of process variables on the physical and functional properties of the extruded snacks. Significant regression models were established with the coefficient of correlation (R2) greater than 0.95. An optimization of process variables was attempted for maximum desirability. Increasing feed moisture caused increase in density and hardness whereas lowers SME, WAI and WSI. Increasing screw speed resulted in increase in SME and WSI and decrease in WAI of the extrudates. Higher barrel temperature reduced SME, density and hardness but increased the WSI of the extrudates. Optimized conditions for preparation of snacks were 14% moisture, 549 rpm screw speed, 148° C. the moisture, protein, fat, fiber, ash and carbohydrates content of snacks were 5.9, 12.7, 0.6, 2.5, 2.9 and 75.1 per cent respectively.
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