Baljit SinghLalmuanpuia, C.2019-11-112019-11-112019http://krishikosh.egranth.ac.in/handle/1/5810134992The present research work was conducted to explore the utilization of glutinous rice for development of hot and cold extruded products. A screening experiment was conducted for comparison between glutinous and regular non-glutinous varieties of rice for their suitability of for development of hot and cold extruded products including snacks, porridge and pasta. Optimization of the most suitable selected variety for snacks and porridge is conducted using response surface methodology (RSM) at five central composite rotatable design. Experimental design with feed moisture (14-18%), screw speed (400-550 rpm) and barrel temperature (130-170°C) as independent variables produce 20 runs of combinations. The product responses obtained which includes specific mechanical energy (SME), bulk density, expansion ratio, water absorption index (WAI), water solubility index (WSI) and hardness were analysed using RSM to investigate the effect of varying processing conditions. The responses were significantly affected by changes in the processing condition. The optimised processing conditions for development of extruded snacks were 14 – 15.5 % feed moisture, 445 - 550 rpm screw speed at optimum barrel temperature of 1460C. And the optimised processing conditions for development of porridge were 14 – 14.8 % feed moisture, 470- 495 rpm screw speed at optimum barrel temperature of 1400C. Validation of the model and its adequacy in predicting optimum processing conditions was proven by comparing the predicted values of responses given by the model and the actual values obtained, which do not have variation more than 5% proving validity of the model. Glutinous rice based pasta with acceptable cooking quality can be produced by supplementation with xanthan gum (2%), vital gluten (6%) and pre-gelatinized flour from high amylose varieties (30%). The optimized extruded snacks and porridge were kept for storage studies and are found to be acceptable till the six months period. However, there were slight increase in moisture content, water activity, hardness and minute changes in the color of the stored samples. Glutinous rice containing low amylose resulted in superior expansion which is more desirable in expanded extruded snacks and porridge.ennullThesis