Optimization of Process Parameter for Production of Protein Enriched RiceLegume Based Snack Food by Extrusion Cooking

Asian Resonance(P: ISSN No. 0976-8602 RNI No.UPENG/2012/426228 VOL.-III, ISSUE-IV, October-2014 E: ISSN No. 2349 - 9443) 

Abstract


 Devendra Kumar Verma

 Assistant Professor, Deptt. of Post Harvest Management, College of Agriculture Ganjbasoda, JNKVV, Jabalpur


Mohan Singh 

Associate Professor, Deptt. of Post Harvest Process and Food Engineering, College of Agricultural Engineering JNKVV, Jabalpur

Protein rich extruded products were prepared from different blends of defatted soy flour, rice flour and green gram flour blends using a single screw extruder and the physical properties of the extruded product were evaluated and related to process variables. A central composite rotate design (CCRD) and response surface methodology was used to evaluate the significance of independent and interaction effects of extrusion process variables on the product’s various physical properties (mass flow rate, moisture content, sectional expansion index, water absorption ratio and specific length). CCRD based prediction models were developed by CCRD base optimization to relate the product responses to process variables as well as to obtain the response surface plots.

for full paper please visit below link :

http://www.socialresearchfoundation.com/upoadreserchpapers/1/25/150223075010english%20(autosaved).pdf


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