Amarjit SinghRaleng, Angam2016-11-232016-11-232016http://krishikosh.egranth.ac.in/handle/1/87308ABSTRACT This study aimed at optimization and development of pineapple pomace powder, pulse flour and rice flour-based snack using response surface methodology (RSM). Experimental design with barrel temperature (120-180°C), feed moisture (14-18%) with pineapple pomace level in the range of (6-20%) as independent variables produce 20 different combinations that were studied using RSM to investigate the effect of these three variables on product responses (Bulk density, expansion ratio, hardness, water absorption and solubility indices). The product responses were mostly affected by changes in moisture content and barrel temperature rather than the pineapple pomace level. Increasing the moisture content and barrel temperature caused the increase in expansion ratio and water solubility index (WSI) but decrease in specific mechanical energy (SME), hardness, density and WSI of the extruded snacks. Water absorbency index (WAI) and expansion ratio are mostly affected by the level of pineapple pomace. The WAI and expansion ratio decreased with increase in the pineapple pomace level. The optimized extrusion parameters for preparation of snacks were 14.94% moisture, 180°C temperature and 6% pineapple pomace powder. The extrudates developed under optimized conditions contains 5.27 % of moisture wb, 4.96 % of protein, 3.05 % of fibre, 2.18 % of ash and colour L-value of 66.18, a-value of 1.91, b-value of 16.71. The Frying time and temperature significantly affect the functional and structural properties of the extrudates. With increase in frying temperature and time caused decreased in hardness, colour L and b values but increase in colour a values and also overall acceptability of extrudates was also observed with changing frying temperature and time. The product was preferred at a frying temperature of 180°C and for a time of 15s. The packaging materials significantly affect the responses of the fried extrudates. With storage period free fatty acid, hardness, peroxide value, moisture content, colour a-values and overall change in colour (ΔE) increases but colour L and b values decreases. The quantitative variation in quality attributes suggests that the products packed in aluminium laminated pouch could be stored for 4 months duration without any deteriorationThesis