Vol. 11 (2 & 3) : March-June 2020 issue
Green Farming Vol. 11 (2 & 3) : 240-244 ; March-June, 2020
Effect of extrusion conditions on biochemical properties of Kodo (Paspalum scrobiculatum L.) millet based soy fortified extruded ready to eat snacks
MOHAMMAD AZAM1* and MOHAN SINGH2
Department of Post-Harvest Process and Food Engineering, College of Agricultural Engineering, J.N. Krishi Vishwa Vidyalaya, Jabalpur - 482 004 (Madhya Pradesh)
Designation : 1Ex. Ph.D. Scholar *(mazam226@gmail.com), 2Associate Professor (HOD)
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. : P-7898
Total Pages : 5
Received : 04 May 2020
Revised accepted : 28 May 2020
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Citation :
MOHAMMAD AZAM and MOHAN SINGH. 2020. Effect of extrusion conditions on biochemical properties of Kodo (Paspalum scrobiculatum L.) millet based soy fortified extruded ready to eat snacks. Green Farming Vol. 11 (2 & 3) : 240-244 ; March-June, 2020.
ABSTRACT
Food extrusion is an ideal process for the manufacture ready-to-eat snacks. Response surface methodology with central composite rotatable design (CCRD) was used to investigate the biochemical properties of extruded kodo millet flour-defatted soy flour-water chestnut flour blends in a Brabender single screw extruder. The effect of extrusion operating parameters mainly moisture content in feed (MC), barrel temperature (BT), die head temperature (DHT), screw speed (SS) and blend ratio (BR) on biochemical properties (protein, total carbohydrate, fat and ash) of extruded products were determined.
Key words :
Biochemical properties, Defatted soy flour, Kodo millet, Operating parameters, Response Surface Methodology.
