ICAR Research Data Repository for Knowledge Management
FORTIFICATION OF MILLET BASED EXTRUDED SNACK WITH VITAMIN D
KrishiKosh
View Archive Info| Field | Value | |
| Title |
FORTIFICATION OF MILLET BASED EXTRUDED SNACK WITH VITAMIN D
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| Creator |
KRISHNAVENI, K
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| Contributor |
HYMAVATHI, T.V
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| Subject |
FORTIFICATION, MILLET, EXTRUDED, SNACK, VITAMIN D
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| Description |
The present investigation was carried out to study the feasibility of vitamin D fortification in millet based extrudates. Fortification was carried out in the sorghum, defatted soya flour, corn and roasted bengal gram blend. Fortificant was added before conditioning (BC), after conditioning (AC) of the feed mixture and at the time of spicing (AS). Three different dosages viz., 2.5, 5.0 and 7.5 μg/100g of vitamin D3 was blended either in the feed mixture or spice mix ensuring homogeneity. The extrusion conditions were set to 39±5°C and 121±5°C for two barrel zones, screw speed to 390±10 RPM and feed rate 16 ± 2 kg h-1. Fortification in general, significantly reduced the physical parameters viz., length (8-12 %,) diameter (5%), volume (18.3%), bulk density (20.6%) and mass flow rate (6.25- 8.0%) (P |
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| Date |
2016-09-14T10:14:00Z
2016-09-14T10:14:00Z 2014 |
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| Type |
Thesis
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| Identifier |
http://krishikosh.egranth.ac.in/handle/1/76554
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| Language |
en
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| Relation |
D9713;
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| Format |
application/pdf
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| Publisher |
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD
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