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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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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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(7): 1207-1216
DOI: https://doi.org/10.20546/ijcmas.2020.907.139


Development of Nutrient Rich Extruded Product using Rice, Finger Millet, Soybean and Mango Seed Kernel Flour
P. S. Sapariya*, V. P. Sangani and M. H. Muliya
Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh, Gujarat, India-362001
*Corresponding author
Abstract:

Extrusion cooking is the technology, which transforms raw ingredients into ready-to-eat products, which is known as extruded product. Blends of different flours were used (i.e. rice, soybean, finger millet and mango seed kernel flour) in different proportion to increase the commercial value of extruded product. Study focuses to obtain desired proportion of rice, soybean, finger millet and mango seed kernel flour, determined the physical, functional, biochemical and sensory properties and increase the nutritional value of extruded product for acceptance of customer. The research were done at die temperature (120°C), screw speed (275 rpm) and feed moisture content (18 % w.b.) as independent variables. Depending on sensory evaluation of the prepared extruded products, the feed composition was fixed as 75 % rice, 5 % finger millet, 7.5 % soybean and 12.5 % mango seed kernel flour. Extruded product prepared from decided feed composition increases true protein of 35.15 % over control sample.


Keywords: Extruded product, Nutrient, Finger millet, Soybean and Mango Seed Kernel
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How to cite this article:

Sapariya, P. S., V. P. Sangani and Muliya, M. H. 2020. Development of Nutrient Rich Extruded Product Using Rice, Finger Millet, Soybean and Mango Seed Kernel Flour.Int.J.Curr.Microbiol.App.Sci. 9(7): 1207-1216. doi: https://doi.org/10.20546/ijcmas.2020.907.139