INDIAN JOURNAL OF PURE & APPLIED BIOSCIENCES

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Archives - 2017 /Volume 5, Issue 6

Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2017 , Volume 5, Issue 6
Page No. : 1372-1380
Article doi: : http://dx.doi.org/10.18782/2320-7051.6053

Development of Model for Extrusion Cooking Based on Textural Properties of Extrudate Prepared From Sorghum, Horse Gram and Defatted Soy Flour Blends

A. L. Basediya1, Sheela Pandey2 Ajeet Sarathe3 and Rajesh Gupta4*

1Scientist, RVSKVV, KVK, Shivpuri (M. P.)
2Associate Professor, College of Agricultural Engineering, JNKVV, Jabalpur (M. P.).
3Assistant Professor & Head, Department of Agricultural Engineering, AKS University, Satna (M. P.)
4Scientist, KVK, College of Horticulture, Mandsaur (M. P.)
*Corresponding Author E-mail: rajgupta171@gmail.com
Received: 30.11.2017 | Revised: 23.12.2017 | Accepted: 26.12.2017

 ABSTRACT

Extrusion cooking of sorghum, horse gram and defatted soy flour blends was done to prepare snacks by using a Brabender Single – Screw laboratory extruder. The effect of moisture content, feed blend ratio, barrel temperature and screw speed of extruder on textural characteristics of extrudates were studied by using Texture Analyzer. A central composite rotatable design of Response surface methodology was used to develop prediction model. Second order quadratic regression model was fitted in the variation. The significance was established at p≤ 0.05. The hardness of extrudates varied from 1.1 to 10.4 kg whereas the cutting strength of extrudates varied from 1.3 to 10.1 kg. It was observed that moisture content and blend ratio of feed, and barrel temperature gave significant role of textural characteristics of extrudates.

Key words: Extrusion cooking, Textural properties, Hardness, Cutting strength, Extrudates

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782/2320-7051.6053

Cite this article:

Basediya, A.L.Sarathe, A., Development of Model for Extrusion Cooking Based on Textural Properties of Extrudate Prepared from Sorghum, Horse Gram and Defatted Soy Flour Blends, Int. J. Pure App. Biosci. 5(6): 1372-1380 (2017). doi: http://dx.doi.org/10.18782/2320-7051.6053




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