National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
The objective of present research work was to investigate the effect of process parameters viz., barrel temperature, screw speed and feed moisture content on textural properties of extruded product. The extruded products were developed from composite blend comprising of maize, finger millet, defatted soy and elephant foot yam in the proportion of 40:30:20:10 through the use of co-rotating twin screw extruder. The experimental plan was designed by statistical technique of 3 factors 5 levels central composite rotatable design. The textural properties such as hardness and crispness of extruded products were determined and found significantly with process parameters. The values of hardness and crispness varied in the range of 12.43-19.04 N and 10-25 fractures, respectively for all the experiments. The minimum hardness 12.43 N and maximum crispness 25 fractures were found with the combination of barrel temperature: 110oC, screw speed: 301 rpm and feed moisture content: 14 % (wb). Maize, finger millet, defatted soy and elephant foot yam may be used as raw material for composite blend in the development of extruded products in food industry to obtain protein rich extruded product. This product can be acceptable by consumers without compromising its textural quality. Process parameters affect the textural as well as sensory quality of the extruded products. Therefore, in this research we attempt to find the textural relationship with the process parameters using a statistical approach.
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