Sharma, P.D.VERMA, KARISHMA2023-03-072023-03-072021MT/PFE/150/2019-20https://krishikosh.egranth.ac.in/handle/1/5810194836High temperature short time process in which mixture of moist flour is cater into the extrusion machine at a particular temperature, pressure and resident time is known as extrusion cooking. Food industry produced by-product was used to prepare ready to eat extruded snacks through extrusion cooking. Broken rice powder, defatted soybean meal and Moringa leaves powder were used in varying proportion to prepare composite flour. Laboratory twin screw extruder is used to prepare extruded food product. Central composite rotatable design was used to conduct the experiment having five level of four independent variable each (feed proportion- 85:10:5, 80:13.75:6.25, 75:17.5:7.5, 70:21.25:8.75, 65:25:10 ; feed rate - 9, 10, 11, 12, 13 kg/h, screw speed - 200, 250, 300, 350, 400 rpm, Barrel temperature- 100, 115, 130, 145, 160°C). Thirty treatments were prepared to investigate the effect of independent variables on different dependent variables like moisture content, expansion ratio, bulk density, true density, water activity and overall acceptability. During experiment RSM was used for optimization to obtain the best combination of independent variable and to generate the second order multiple regression equation for all the dependent variables. The best optimized product was prepared at optimum solution in which feed proportion (A) 75:17.5:7.5( 25% broken rice powder, 17.5% defatted soybean meal, 7.5% moringa leaves powder) feed rate(B) 11 kg/ h, screw speed(C) 250 rpm, barrel temperature (D) 145°C produced the most acceptable extruded productin terms of optimum values of Moisture content (MC)-5.6%, expansion ratio (ER)-2.99, bulk density (BD)-124.31 kg/m3, True density (TD)-128.34kg/m3, water activity(Aw)-0.4559, overall acceptability (OA)-7.68.The optimized extruded products have well-balanced acceptable range of the nutrition (moisture content 5.6%, total carbohydrate 69.70%, protein 18.99%, fat 1.98%, fibre 2.224%,ash content 1.49%).EnglishThesis