Title: Optimization of Process Variables for Extrusion of Rice – Bengal Gram Blends
Authors: Nithya, D J; Bosco, K A S; Saravanan, M; Mohan, R J; Alagusundaram, K
Abstract: Extrusion-cooking is advantageous for vulnerable foods and offers a chance
to use raw materials which have not previously displayed great economic
importance or have even been regarded as waste. Rice and pulse milling
by-products due to the low price and easy conversion to processed products
result in increasing demand for conversion of these by-products into useful
products. It delivers good profit for the processors and in turn providing the
consumer a healthy pulse based product to choose from, which is now lacking in
the market. This study focuses on optimizing the process variables and to study
the extrudate characteristics from blends of bengal gram and rice using single
screw extruder. Central composite rotatable design was used to design the
experiment with the die head temperature (150-190°C), screw speed
(80-100 rpm) and bengal gram level (5-25%) as independent variables. The effect
of the variables on the product responses (bulk density, water absorption
index, water solubility index, expansion ratio, colour) was carried out. The
changes in die head temperature and bengal gram composition were found to have
significant effect to the product responses while compared to change in screw
speed which is found to have a lesser significant effect to the product
response.
Page(s): 108-114
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