Baljit SinghSidhu, Arshpreet Kaur2017-08-212017-08-212016http://krishikosh.egranth.ac.in/handle/1/5810029211A study was carried out to develop instant maize porridge using a co-rotating intermeshing twin screw extruder. Maize variety PMH1 was ground into flour and extruded. Response surface methodology (RSM) was used to study the effects of feed moisture content, screw speed and barrel temperature on response variables. Central Composite Rotatable Design (CCRD) with moisture (12-16 %), screw speed (300-500 rpm) and temperature (120-180oC) as independent variables produced 20 different combinations. Each of these combinations were used to investigate the effect of these variables on specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI) , colour (L*, a*, b*) and overall acceptability. The response 3D graphs were plotted as a function of two variables to show the effect of process variables on the physical and functional properties of the developed instant maize porridge. An optimization of the process variables was attempted for maximum desirability. Numerical and graphical optimization techniques were used to get the optimized conditions. The optimized conditions for preparation of instant maize porridge were 14.5% moisture, 345.6 rpm screw speed and 170.9oC temperature. Storage studies were conducted for 4 months and the parameters analysed were moisture, water activity, free fatty acids and overall acceptability. It was concluded that the developed instant maize porridge could be stored in low density polyethylene bags at ambient conditions with maximum retention of organoleptic quality.ennullThesis