Development of extruded products from Quality Protein Maize
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Date
2018
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Punjab Agricultural University, Ludhiana
Abstract
The present research work was carried out to explore the utilization of quality protein maize (QPM) for development of extruded products (Snacks and instant porridge). The effect of extraction methods (Reflux and Stirring) as well as solvent concentrations on antioxidant activity of normal and quality protein maize was also evaluated. Central composite rotatable design (CCRD) in response surface methodology (RSM) was used to design experiments and to study the effect of independent variables on dependent variables. Significance of fitted model (p0.01, p0.05) was described based on ANOVA. The effect of three independent variables (moisture content (14-18 %), barrel temperature (125-175 °C) and screw speed (400-550 rpm)) on dependent variables such as carbohydrate solubility (CS), protein solubility (PS), hydration power (HP), milk absorption capacity (MAC), water absorption index (WAI), water solubility index (WSI), bulk density (BD) etc. was evaluated. Multiple regression equations were obtained to describe the effects of each variable on product responses. Feed moisture and barrel temperature exhibited significant effect on PS, HP and MAC While screw speed showed non significant affects on HP and CS of porridge. Among the processing parameters, screw speed demonstrated a significantly higher effect on the product responses of extruded snacks. The optimum extrusion conditions to prepare QPM based porridge and snacks were feed moisture 15%;14.66%, barrel temperature 137.50º C; 171.96º C and 480.50 rpm ; 485.92 rpm screw speed , respectively. The final product were stored for 6 months and found to be acceptable at end of 6 months. So, Quality protein maize can be extruded into an acceptable as well as nutritious breakfast food and can provide wide opportunity to the food industry.
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