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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(8): 2667-2677
DOI: https://doi.org/10.20546/ijcmas.2017.608.318


Effect of Operating Parameters on Physical Properties of Kodo Based Soy Fortified Ready to Eat Extruded Snacks
Mohammad Azam* and Mohan Singh
Department of Post-Harvest Process and Food Engineering, College of Agricultural Engineering, JNKVV, Jabalpur -482004 (MP), India
*Corresponding author
Abstract:

Response surface methodology (with central composite rotatable design) was used to investigate the physical properties of extruded kodo-defatted soy flour-water chestnut blends in a Brabender single screw extruder. The effect of extrusion operating parameters mainly moisture content in blend, barrel temperature, die head temperature, screw speed and blend ratio on quality of extruded products were determined. The properties of product were evaluated on the basis of moisture content of extrudates (MCE), sectional expansion index (SEI), bulk density (BD) and water absorption index (WAI). CCRD based prediction model were developed by CCRD base optimization to relate the product responses to process variable as well as to obtain the response surface plots.


Keywords: Kodo millet, Defatted soy flour, Response surface methodology, Operating parameters and Physical properties
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How to cite this article:

Mohammad Azam and Mohan Singh. 2017. Effect of Operating Parameters on Physical Properties of Kodo Based Soy Fortified Ready to Eat Extruded SnacksInt.J.Curr.Microbiol.App.Sci. 6(8): 2667-2677. doi: https://doi.org/10.20546/ijcmas.2017.608.318