Optimization of Extrusion Process for Development of Nutritious Snacks using Rice and Chickpea Flour (original) (raw)
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IJCA Proceedings on International Conference on Advancements in Engineering and Technology, 2015
Rice flour, corn flour and deoiled rice bran blends were used to prepare ready-to-eat extrudates at barrel temperature (110 0 C, 120 0 C and 130 0 C) and moisture content (14%, 15% and 16%). A three-level, two-factor central composite rotatable design was employed to investigate the effect of temperature and feed moisture content and their interactions, on the mechanical hardness of extruded product. It was found that the increase in feed moisture content leads to increase in hardness of extrudates while increasing temperature leads to decrease in hardness of product. A numerical optimization technique was used to obtain compromised optimum processing conditions of barrel temperature (120 0 C) and moisture content (15%). A good agreement between the predicted (14.91N) and actual value (15.105N) of the response confirms the validation of RSM model. The surface morphology of extrudates, examined through scanning electron microscopy (SEM) showed large number of sheared and flattened granules at varied temperature. The more damage of starch granules was observed at higher temperature i.e. at 130 0 C.
Development of Nutritious Snack from rice industry waste using twin screw extrusion
MATEC web of conferences, 2016
Deoiled rice bran, a byproduct of rice milling industry was transformed into highly nutritious snack by the application of twin screw extrusion process. Response Surface Methodology (RSM) with four-factor-five level central composite rotatable design (CCRD) was employed to investigate the effects of extrusion conditions including moisture content of different raw flours, feed composition, barrel temperature and screw speed of extruder on properties of extrudates was studied. Second order quadratic regression model fitted adequately in the variation. The significance was established at P ≤ 0.05. The regression models can be used to interpret the effect of feed composition, moisture content, screw speed and barrel temperature on the properties of the final product. It was shown that higher rice bran in feed composition showed in minimum water absorption index and maximum water solubility index. Numerical optimization technique resulted in 123.83°C of barrel temperature, 294.68 rpm of screw speed, 13.94 % of feed moisture and 17.73 % of deoiled rice bran. The responses predicted for these optimum process conditions resulted water absorption index, 5.91468 g/g and water solubility index of 18.5553 % for the development of value added product with health benefits.
Food Science and Technology, 2013
The opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a single screw extruder in a factorial central composite rotatable design with four factors: flaxseed flour percentage (0-20%), moisture (12-20%), extrusion temperature (90-130 °C) and screw speed (190-270). The effect of extrusion variables was investigated in terms of expansion index, specific volume, water absorption index, water solubility index, color parameters (L*, a* ,b*) and hardness. The data analysis showed that variable parameters of the extrusion process and flaxseed flour affected physical properties of puffed snacks. Among the experimental conditions used in the present study, expanded snack products with good physical properties can be obtained under the conditions of 10% flaxseed flour, 230 rpm screw speed, temperature of 90 °C and moisture of 12%.
Journal of Food Science and Technology, 2014
The aim of the experiment was to optimize barrel temperature (122 to 178±0.5°C) and red kidney bean flour percentage (KBF) (12 to 68±0.5 %) based on physical properties of extrudates like flash off percentage, water absorption index (WAI), water solubility index (WSI), bulk density (BD), radial expansion ratio (RER) and overall acceptability (OAA) using single screw extruder. The study was carried out by central composite rotatable design (CCRD) using Response surface methodology (RSM) and moisture content of feed was kept as constant 16.0± 0.5 % throughout experiments. Mathematical models for various responses were found to fit significantly (P<0.05) for prediction. Optimization of experimental conditions was carried out using numerical optimization technique and the optimum barrel temperature and kidney bean flour percentage were 120°C (T 1) & 142.62°C (T 2 =T 3) and 20 % respectively with desirability value of 0.909. Experiments were carried out using predicted values and verified using t-test and coefficient of variation percentage. Extruded snack prepared with rice flour (80 %) and kidney bean flour (20 %) at optimized conditions was accepted by the taste panellists and above 20 % KB incorporation was found to decrease overall acceptability score.
international food research journal, 2015
Moisture contents of Hom Nil rice flour for fixed extrusion conditions, 120 and 80°C of die and transition zone temperature of barrel, respectively and 250 rpm screw speed, were varied at 13, 15 and 17%. Physicochemical and sensory properties of the product were evaluated. The 15% moisture content of rice flour caused the optimum properties of extrudate. The effects of diezone barrel temperature (120, 140, 160°C) and screw speed (150, 200, 250 rpm) on extrudate qualities were then investigated. Increasing temperature and screw speed caused an increase in expansion ratio and a decrease in density and hardness of extrudate. The values of expansion ratio, density, water absorption index (WAI), water solubility index (WSI), hardness and aircell area varied from 2.5-3.6, 0.2-0.5 g/cm3, 5.3-6.8 g water/g sample, 4.00-11.0%, 265-320 g (force), and 20-38%, respectively. While, the overall acceptance score from sensory evaluation was in range from 2.3 to 7.9. The Hom Nil rice snack, produced...
Standardization of sorghum based extruded snacks by using hot extrusion technology
2018
The present study was focused on the utilization of Sorghum millet with the composite flours for developing Ready-To-Eat foods in snacks category by using hot extrusion cooking technology. The ultimate objective is to value addition to Sorghum millet and other subtropical crops to enable their commercialization and also to conduct storage studies for the developed extruded products. Composite flours were prepared using whole Sorghum millet flour and other flours namely rice flour, besan flour, corn flour and corn semolina. Extrusion cooking was carried out using a twin screw extruder at optimized extrusion parameters. Effect of process parameters like temperature (135 °C), screw speed (25 Hz) and feeder speed (11Hz) on physical properties (expansion ratio, bulk density and hardness) of extrudate samples and proximate composition (Moisture, ash protein and fat) were investigated. Effect of extreme and initial process conditions on functional and proximate quality of the extrudates we...
Journal of Food Science and Technology, 2019
Composite flour comprising rice, kersting's groundnut and lemon pomace were produced. The percentage blends of the composite flours based on the proximate composition and functional properties were optimized using optimal mixture design of response surface methodology (RSM). The optimum blends were subjected to further analyses (pasting properties and Mixolab). The overall best blend was selected for extrusion. The extrusion process was optimized using central composite design of RSM. The variables were moisture content, screw speed and temperature while the dependent variables were lateral expansion, residence time, throughputs, water absorption index and water solubility index. The microbial analysis as well as the sensory evaluation of the extrudates was also evaluated. The result showed that addition of kersting's groundnut had positive effect on the protein content while lemon pomace had positive effect on both fibre and protein contents. Blend with highest rice flour had the best pasting properties. The Mixolab results had C1 stage similar to wheat flour while it had no C2-C5 stages. The optimum blend for extrusion was 97°C barrel temperature 12% moisture and 90 rpm screw speed which present the best lateral expansion, water absorption index and water solubility index. All the snacks had high general acceptability.
Journal of food science and technology, 2017
PR 106 and SML 668 cultivars of rice and mung bean respectively, were studied for their potential to serve as a nutritious snack with improved protein quality and quantity. The effect of extrusion conditions, including feed moisture content (14-18%), screw speed (400-550 rpm) and barrel temperature (130-170°C) on the physicochemical properties (bulk density, water absorption index (WAI), water solubility index (WSI) and hardness) was investigated. The replacement of rice flour at 30% level with mung bean flour for making extruded snacks was evaluated. Pasting temperature increased (84-93 °C) while peak viscosity (2768-408 cP), hold viscosity (2018-369 cP), breakdown (750-39 cP), setback (2697-622 cP) and final viscosity (4715-991 cP) decreased with increasing mung bean flour addition. Increasing feed moisture lowered the specific mechanical energy (SME), WAI and WSI of extrudates whereas increased bulk density and hardness. Higher screw speed had linear positive effect on SME of ext...
Response surface methodology (RSM) based on a five-level-three-factor central composite rotatable design (CCRD) was employed for optimisation of formulation for production of a soy-fortified millet-based extruded snack. Effects of amount of ingredients such as ragi (40-50%), sorghum (10-20%) and soy (5-15%) on the physical properties like bulk density, expansion ratio, water absorption index and water solubility index of snacks were investigated. Significant regression models that explained the effects of different percentages of ragi, sorghum and soy on all response variables were determined. The coefficients of determination, R 2 , of all the response variables were higher than 0.90. Based on the given criteria for optimisation, the basic formulation for production of millet-based extruded snack with desired sensory quality was obtained by incorporating with 42.03% ragi, 14.95% sorghum, 12.97% soy and 30% rice.
PROCESS OPTIMIZATION AND CHARACTERIZATION OF CEREAL BASED READY-TO-EAT EXTRUDED SNACK FOOD
The cereal based Ready-To-Eat (RTE) snack, was prepared with blends of various flours including rice, corn, oats, barley and foxtail millet, using a twin screw extruder. Various trials were conducted with different proportions of raw materials. Based on sensory evaluation, the best proportion of ingredients used at the rate of 46% of rice flour, 36% of corn flour, 6% of oats, 6% of barley and 6% of foxtail millet was selected for further analysis. Physical parameters, chemical composition, textural characteristics, along with the sensory acceptability of the product were conducted. The physical parameters including length, diameter, bulk density and expansion ratio of the final product were 2.5cm, 1.9cm, 0.18g/cm 3 , 3.8, respectively. The proximate composition of prepared RTE snack contained 86.1% of carbohydrate, 11.2% of protein, 0.84% of fat, 1.18% of ash, 0.66 of % fiber, 6.3% of moisture content, 1.38% of calcium and 0.06% of phosphorus. The textural parameters hardness and fracture ability of the RTE snack are 551.58 gf and 6.52mm, respectively.