Follow
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
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



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

See Guidelines to Authors
Current Issues

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(11): 189-204
DOI: https://doi.org/10.20546/ijcmas.2017.611.024


Concoct Citrus Waste based Extruded Snacks: Optimizing Process Conditions Using Response Surface Methodology (RSM) and Delving Extrudate Attributes
Himanshu Prabhakar*, Pushpinder Singh Ranote, Baljit Singh and Savita Sharma
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141004, Punjab, India
*Corresponding author
Abstract:

Kinnow, a citrus fruit associated with orange family, is a prominent grown fruit in India and generates significant amount of waste when processed. Present study was undertaken to utilize kinnow waste (pomace) as an ingredient in extruded snacks. Dried kinnow pomace at the level of 2% was added in the formulation mix along with salt (2%) and spice mix (1.3%) and optimization of rice-kinnow pomace snack was done using Response Surface Methodology (RSM). Central Composite Rotatable Design (CCRD) was used to study the effect of with independent variables viz. moisture content (12-18%), screw speed (400-550 rpm) and die temperature (120–180°C). The product responses viz. expansion ratio (ER), bulk density (BD), water absorption (WAI) and solubility (WSI) indices, hardness and overall acceptability were investigated. Results revealed that feed moisture had the most significant effect on all product responses except overall acceptability. Optimized extrusion parameters for preparation of snacks were 16% moisture, 550 rpm screw speed, 131°C temperature.


Keywords: Kinnow, Waste, Pomace, Extrusion, Optimization, RSM.
Download this article as Download

How to cite this article:

Himanshu Prabhakar, Pushpinder Singh Ranote, Baljit Singh and Savita Sharma. 2017. Concoct Citrus Waste based Extruded Snacks: Optimizing Process Conditions Using Response Surface Methodology (RSM) and Delving Extrudate Attributes.Int.J.Curr.Microbiol.App.Sci. 6(11): 189-204. doi: https://doi.org/10.20546/ijcmas.2017.611.024