Development of instant vegetable soup mixes using extrusion technology
| dc.contributor.advisor | Baljit Singh | |
| dc.contributor.author | Gandhi, Neeraj | |
| dc.date.accessioned | 2017-09-29T11:59:02Z | |
| dc.date.available | 2017-09-29T11:59:02Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | The present investigation was undertaken to explore the possibility of using extrusion technology for development of Instant Vegetable Soup Mixes. Corn and potato starches were processed using co- rotating twin screw extruder at varying processing conditions as per the experimental design. Response surface methodology was used for optimization of the extrusion processing conditions and regression analysis was carried out to fit mathematical models to the experimental data. Feed moisture (14-18%), barrel temperature (125-175°C), screw speed (400-550 rpm) were chosen as the independent variables while specific mechanical energy (SME), bulk density (BD), expansion ratio (ER), water absorption index (WAI), water solubility index (WSI), degree of gelatinisation (DG), in-vitro starch digestibility (SD), colour and viscosity were the product responses. All the processing conditions had significant influence on the extruded starches. Optimization results indicated that feed moisture of 17 and 18%, screw speed of 414 and 533 rpm and barrel temperature of 131 and 135°C would produce extruded corn and potato starches respectively of preferable functional properties as required for preparation of instant soup mixes. Instant Vegetable Soup Mixes were prepared by uniform blending of recommended levels of extruded corn and potato starches with other ingredients based on the sensory evaluation. Instant Vegetable Soup Mix contained extruded corn/ potato starch 50%, dried tomato/ mushroom powder 17.9%, skim milk powder 10%, sugar 10%, salt 10%, black pepper 2% and citric acid 0.1% (w/w). Reasonably higher degree of gelatinization and starch digestibility was achieved in the final product. The developed soup mix contains high protein, less fat and ash content with low cost when compared with the commercially available similar products. The product packed in aluminium laminates and stored at ambient storage conditions were found more stable and acceptable than packed in polyethylene for 6 months storage period. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810031974 | |
| dc.keywords | Instant, soup mixes, extrusion, corn starch, potato starch, response surface methodology | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 142 | en_US |
| dc.publisher | Punjab Agricultural University, Ludhiana | en_US |
| dc.research.problem | Development of instant vegetable soup mixes using extrusion technology | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | instant vegetable soup | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | Development of instant vegetable soup mixes using extrusion technology | en_US |
| dc.type | Thesis | en_US |