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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(7): 2021-2029
DOI: https://doi.org/10.20546/ijcmas.2019.807.242


Effect of Extrusion Parameters on Textural Properties of Parboiled Rice based Bittergourd and Water Chestnut Blended Extrudates
Khanna Nidhi* and Singh Mohan
Department of Post Harvest Process and Food Engineering, College of Agricultural Engineering, JNKVV, Jabalpur, 482004, Madhya Pradesh, India
*Corresponding author
Abstract:

Ready to eat extruded snacks were formulated by the flours of parboiled rice, bitter-gourd water chestnut and skim milk powder. The effects of extrusion processing parameters such as feed moisture (8-16 %, wb), blend ratio (3-15 %), barrel temperature (120-200 °C), die head temperature (160-240 °C) and screw speed (100-140 rpm) on the textural properties (i.e. crispness, hardness and cutting strength) of extruded snacks were investigated by response surface methodology using CCRD design. The values of crispness, hardness and cutting strength of extrudates were obtained ranged from 6 to 14 (No. of peaks), 0.761 kg to 1.952 kg and 0.852 kg to 1.978 kg respectively in this research study. The recommended optimum extrusion cooking conditions were found as feed moisture content (10.67 %), blend ratio of bitter-gourd: water chestnut (12:6), barrel temperature (176 °C), die head temperature (180 °C) and screw speed (130 rpm).


Keywords: Extrusion cooking, Processing parameters, Textural properties, Bitter-gourd, Parboiled rice, Response surface methodology
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How to cite this article:

Khanna Nidhi and Singh Mohan. 2019. Effect of Extrusion Parameters on Textural Properties of Parboiled Rice based Bittergourd and Water Chestnut Blended Extrudates.Int.J.Curr.Microbiol.App.Sci. 8(7): 2021-2029. doi: https://doi.org/10.20546/ijcmas.2019.807.242