PROCESS TECHNOLOGY FOR SORGHUM BASED SOY ENRICHED EXTRUDED PRODUCT
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Date
2014
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Publisher
Anand Agricultural University, Anand
Abstract
Grain characteristics relevant for suitability for extrusion, in respect of
three varieties of sorghum were studied. Linjer goti variety grown around
Surat and nearby areas was found to have suitable extrusion
characteristics.
The present study was undertaken for utilization of millet in extrusion
using sorghum (Sorghum bicolor L.). Defatted soy flour incorporation in
Sorghum flour prepared from Linjer goti was carried out to obtain nutritious
millet pulse blend for extrusion cooking. Flours were stored in air tight
containers at room temperature. The experiments were carried out with six
different variables sorghum flour (50-70%), corn flour (10-30%) and defatted
soy flour (5-20%) and machine parameters were barrel temperature (100 –
140 °C) , screw speed (250 – 400 rpm) and moisture content of (12-
18%)using cross mixture design.
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Keywords
Food Processing Technology, Study