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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(8): 3059-3069
DOI: https://doi.org/10.20546/ijcmas.2019.808.354


Effect of Mass Flow Rate, Moisture Content and Machine Parameters on Quality of Extrudates Prepared From Different Blends of Sattu and Kodo
Devendra Kumar1*, Mohan Singh2, Shobha Rani3 and Varsha Kumari1
1KVK, Vaishali, DRPCAU, Pusa, India 2Department of PHP&FE, JNKVV (Jabalpur), India 3KVK, Jehanabad, India
*Corresponding author
Abstract:

Extrudates were prepared to identify the optimum machine parameters and prepare good quality ready to eat extruded snacks from a suitable blend of sattu and kodo. Kodo is millet that supply starch necessary to provide required puffing quality to extrudate. Kodo also imparts brightness to the extrudate. Sattu has been blended as it is a rich source of protein gram being the main source followed by wheat and barley. It also provides fibres. The experiments were carried out to find out the effect of different levels of processing parameters. The experiment was planned and conducted to characterize the machine parameters namely screw speed, barrel temperature, and die head temperature and feed parameters namely moisture content and ratio of different blends of two materials namely sattu and kodo identified for preparation of ready to each extruded snack. On analysing the data obtained it was found that the mass flow rate increases with increase in moisture content and the rate of increase is slow at lower values of moisture content which goes on increasing with increase in moisture content also the mass flow rate decreases with decrease in the proportion of kodo in feed.


Keywords: Kodo, Extruder, Sattu, Fibres, Moisture
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How to cite this article:

Devendra Kumar, Mohan Singh, Shobha Rani and Varsha Kumari. 2019. Effect of Mass Flow Rate, Moisture Content and Machine Parameters on Quality of Extrudates Prepared From Different Blends of Sattu and Kodo.Int.J.Curr.Microbiol.App.Sci. 8(8): 3059-3069. doi: https://doi.org/10.20546/ijcmas.2019.808.354