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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.2017.6(7): 1607-1617
DOI: https://doi.org/10.20546/ijcmas.2017.607.194


Optimization of Extrusion Variables for the Development of RTE Snacks by Incorporation of Pearl Millet Starch
Isha Kaushik* and R.B. Grewal
Centre of Food Science and Technology, CCS HAU, Hisar, Haryana, India-125004
*Corresponding author
Abstract:

A study was conducted to process pearl millet and develops ready to eat healthy extruded snacks. For that purpose, designed experiments were conducted to prepare pearl millet-starch based RTE extrudates by using three independent variables (feed composition, moisture content and cutter speed) and nine dependent variables (bulk density, expansion ratio, hardness, texture and overall acceptability) using response surface methodology (RSM). Quadratic model was developed by using central composite design (CCD) of response surface methodology (RSM) to optimize the extrusion variables. During the experiment feed composition, moisture content and cutter speed varies from 68-100%, 13.3-21.7% and 7-10 rpm, respectively with constant screw speed (350 rpm), barrel temperature (121°C) and feed rate (25 kg/hr). Variables optimized for preparation of acceptable pearl millet RTE snacks with 84.5% desirability included 85.09% pearl millet flour, 14.91% pearl millet starch at 17.80% moisture content and 8rpm cutter speed.


Keywords: Extrusion, Optimization, Pearl Millet Starch, RSM.
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How to cite this article:

Isha Kaushik and Grewal, R.B. 2017. Optimization of Extrusion Variables for the Development of RTE Snacks by Incorporation of Pearl Millet StarchInt.J.Curr.Microbiol.App.Sci. 6(7): 1607-1617. doi: https://doi.org/10.20546/ijcmas.2017.607.194