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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(2): 2886-2910
DOI: https://doi.org/10.20546/ijcmas.2018.702.352


Extrusion Process Optimization of Corn Starch to Develop Instant Vegetable Soup Mix
Neeraj Gandhi*, Baljit Singh, Savita Sharma and Swati Kapoor
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141004, Punjab, India
*Corresponding author
Abstract:

This study was carried out to explore the possibility of using extrusion technology to produce instant vegetable soup mixes from corn starch. Response surface methodology was used to analyze the effect of feed moisture (14-18%), barrel temperature (125-175ºC) and screw speed (400-550 rpm) on quality responses (specific mechanical energy, bulk density, expansion ratio, water absorption index, water solubility index, degree of gelatinisation and in-vitro starch digestibility) and regression analysis was carried out to fit mathematical models to the experimental data. All the processing conditions had significant influence on the extruded corn starch. Optimization results indicated that feed moisture of 16.13-18%, screw speed of 400-429 and 539-550 rpm and barrel temperature of 125-137°C would produce modified corn starch of preferable functional properties. Instant vegetable soup mix powder was prepared by blending optimised extruded corn starch 50%, dried vegetable powder 17.9%, skim milk powder 10%, sugar 10%, salt 10%, black pepper 2% and citric acid 0.1% (w/w). The developed instant soup mixes have high degree of starch gelatinization, digestibility and acceptability. Soup mixes contain high protein and less fat as compare to commercial products. It is concluded that high quality instant vegetable soup mixes can be developed using extrusion technology.


Keywords: Extrusion, Starch, Corn, Response surface methodology, Soup mixes
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How to cite this article:

Neeraj Gandhi, Baljit Singh, Savita Sharma and Swati Kapoor. 2018. Extrusion Process Optimization of Corn Starch to Develop Instant Vegetable Soup Mix.Int.J.Curr.Microbiol.App.Sci. 7(2): 2886-2910. doi: https://doi.org/10.20546/ijcmas.2018.702.352