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 |
In the present study 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. The crispness of extrudates decreases, with increase in blend ratio of sattu and screw speed and increases with increase in barrel temperature, and diehead temperature. The crispness of extrudates attained maximum and minimum count of 5.9 and 2.3. Hardness of extrudates increases with increase in blend ratio of sattu, whereas with increases in moisture content and increases very slowly with increase in die head temperature and screw speed. The maximum value of hardness of extrudates was found to be 19 kg whereas its minimum value was 1.5 kg. The cutting strength of extrudates increases with increase in blend ratio of sattu increase in moisture content of feed and has very little effect in the increase in barrel temperature and die head temperature and screw speed. Cutting strength of extrudates achieved a maximum value of 10.58 kg and it had a minimum value of 0.7 kg.
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