KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/47922
Title: | Effect of extrusion process variables and legumes on corn extrudates behaviour |
Other Titles: | Not Available |
Authors: | S Balasubramanian, N Singh |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Central Institute of Agricultural Engineering |
Published/ Complete Date: | 2007-01-01 |
Project Code: | Not Available |
Keywords: | Dehulled legumes, Corn extrudate, Single screw extruder, Hardness, Hunter colour, Shear rate |
Publisher: | Not Available |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | An attempt was made to formulate dehulled legumes blended corn extrudate as snack cereal food and porridge. The effect of feed rate (30, 35 and 40 kg/h), feed moisture (12, 14 and 16% w.b) and incorporation of dehulled legumes (0, 5, 10, 15%) including chickpea, greengram and blackgram on extrudate properties of corn grit was studied using an indigenous single screw extruder. The second order polynomial equations for different extrudate properties were developed. Incorporation of all the legumes resulted in a decrease in expansion and an increase in bulk density and hardness of extrudates. Hunter colour L - value increased and b - value of extrudate decreased with the increase in level of all the legumes but a-value was not affected much. The consistency coefficient of extrudate paste (porridge) was measured using Brookfield viscometer (model DV-II). It increased with the increase in level of all the |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Article |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE |
Journal Type: | Research paper |
Volume No.: | 44 (3) |
Page Number: | 330 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/47922 |
Appears in Collections: | AEng-CIAE-Publication |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
4. Effect of extrusion process variables and legumes on corn extrudates behaviour.pdf | 85.95 kB | Adobe PDF | View/Open |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.