OPTIMIZATION OF PROCESS PARAMETERS FOR EXTRUDED SORGHUM PRODUCTS
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Date
2014
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, GUNTUR
Abstract
Sorghum (Sorghum bicolor ) is an important staple crop in semi-arid regions of Africa and India because of its drought tolerance. But low protein digestibility limits its widespread use. This research work was focused on developing sorghum-based extruded snacks and their storage studies. Three different blends of sorghum, broken rice and green gram flours were prepared with 7:2:1, 6:3:1 and 5:4:1 ratios with different feed moisture contents (12%, 14% and 16%). The resultant formulations were extruded on lab scale twin screw extruder at different barrel temperatures (110-1400C) and different screw speed (150-250 rpm) and were packed in two types of packaging materials i.e. LDPE and ALPE to study the effect of packaging materials on different parameters. The effect of extrusion conditions, including feed moisture content (12– 16%), screw speed (150–250 rpm), and barrel temperature (100–1400C) on the physicochemical properties bulk density, expansion, water absorption index (WAI), and water solubility index (WSI) and sensory characteristics of sorghum based extruded products were investigated. Expansion ratio of extruded products increased at the higher levels of rice flour. Extrudates at 12% moisture content (w.b) had higher expansion ratio as rice flour increased (1.8-1.6). Extrudates at 14% and 16% moisture content (w.b) had lower expansion ratio (1.4-1.1) compared to extrudates at 12% moisture content (w.b). The bulk density of the extrudates increased and the expansion ratio decreased as the feed moisture content increased. The samples with higher expansion ratio had lower bulk density values. The WAI of the samples decreased with increase in barrel temperature and screw speed of the extruder. The WSI of the samples decreased with increase in barrel temperature and increased with increase in screw speed. The hardness of the samples increased with increase in feed moisture content and the samples having higher expansion ratio are less hard. The samples with higher expansion ratio and lower bulk density values were taken for storage studies and kept for 3 months and anlaysed for every 30 days interval. The moisture content of the samples packed in LDPE showed increase in moisture content and the samples in ALPE showed decrease in moisture content. The carbohydrate content of the samples was
Name of the Author : P. VIJAYA DEEPTHI
Title of the thesis : “OPTIMIZATION OF PROCESS
PARAMETERS FOR EXTRUDED
SORGHUM PRODUCTS”
Degree to which it is submitted
: Master of Technology
Faculty : Agricultural Engineering
Major field of study : PROCESSING AND FOOD ENGINEERING
Major Advisor : Dr. SIVALA KUMAR
University : Acharya N.G Ranga Agricultural University
Year of Submission
: 2014
higher for extrudates prepared from 3rd blend. The carbohydrate content of the samples increased with increase in screw speed. The protein content of the samples increased with increase in screw speed and decreased with increase in temperature. It was observed that there was no change in carbohydrate and protein contents during storage period. The sensory evaluation of the samples showed that the samples prepared from 1st blend and 2nd blend are less acceptable due to high sorghum levels. The samples prepared from 3rd blend were more acceptable. Key words: Sorghum extruded products, process parameters for sorghum extrusion, sorghum based products.
Description
D5109
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