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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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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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Original Research Articles

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(10): 2164-2179
DOI: https://doi.org/10.20546/ijcmas.2019.810.252


Development of Model for Extrusion Cooking Based on Textural Properties of Extrudate Prepared from Rice Broken and Pigeon Pea Dal Broken Flour Blends
Ajeet Sarathe1*, Ashwani Duggal2 and Mohan Singh3
1Department of Agricultural Engineering, Faculty of Agri. Sci. & Tech., AKS University, Satna  (M.P.), 485001, India
2Department of Food and Agriculture Engineering, MGCGV Chitrakoot  (MP)
3Department of Post Harvest Process & Food Engineering, College of Agricultural Engineering, JNKVV Jabalpur (M.P.), 482004
*Corresponding author
Abstract:

The traditional milling processing practices used in rice and pulses milling, yields significant amounts in the form of brokens from rice and dal mill industries. That brokens do not find appropriate market and are listed as losses of the milling industries, generally disposed off cheaply, whereas they are equally rich in the nutrition as comparable to whole grain. Present study has been conducted with the aim of fruitful utilization of by-product of rice and dal mill industries i.e. brokens by using extrusion cooking technology 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 4.63N and 22.30 N whereas the cutting strength of extrudates varied from 4.07kg to 15.86 kg. It was observed that moisture content and blend ratio of feed, and barrel temperature gave significant role of textural characteristics of extrudates.


Keywords: Extrusion cooking, Textural properties, Hardness, Cutting strength, Response surface methodology, model, By-product utilization
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How to cite this article:

Ajeet Sarathe, Ashwani Duggal and Mohan Singh. 2019. Development of Model for Extrusion Cooking Based on Textural Properties of Extrudate Prepared from Rice Broken and Pigeon Pea Dal Broken Flour Blends.Int.J.Curr.Microbiol.App.Sci. 8(10): 2164-2179. doi: https://doi.org/10.20546/ijcmas.2019.810.252