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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.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(6): 3983-3995
DOI: https://doi.org/10.20546/ijcmas.2020.906.467


Study on Textural Quality of Extrudates Prepared from Different Blends of Sattu and Kodo
Devendra Kumar1*, Mohan Singh2, Shobha Rani3 and Varsha Kumari4
1PFE, CAE, DRPCAU, Pusa, India
2Department of PHP&FE, JNKVV (Jabalpur), India
3KVK, Jehanabad, India
4S.M.S.(H.Sc.), KVK, Vaishali, India
*Corresponding author
Abstract:

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.


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

Devendra Kumar, Mohan Singh, Shobha Rani and Varsha Kumari. 2020. Study on Textural Quality of Extrudates Prepared from Different Blends of Sattu and Kodo.Int.J.Curr.Microbiol.App.Sci. 9(6): 3983-3995. doi: https://doi.org/10.20546/ijcmas.2020.906.467