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DEVELOPMENT AND EVALUATION OF READY-TO-EAT EXTRUDED SNACKS BY INCORPORATING ROOTS AND TUBERS

KrishiKosh

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Title DEVELOPMENT AND EVALUATION OF READY-TO-EAT EXTRUDED SNACKS BY INCORPORATING ROOTS AND TUBERS
 
Creator KAVYA REDDY, M
 
Contributor Lakshmi Devi, N
 
Subject snack foods, productivity, sampling, vegetables, plant oils, potatoes, fungi, vegetative propagation, starch, proteins
EXTRUDED SNACKS, ROOTS, TUBERS
 
Description The subject of extrusion cooking is a major importance in food and feed
processing. Currently limited extruded snacks with added roots and tubers are available.
Hence an attempt was made to formulate extruded snacks in combination with corn grits,
black gram dhal, roots and tubers like potato (Solanumtuberosum), yam (Dioscoreaspp.),
sweet potato (Ipomoea batatas L.), Colocasia (Esculenta) and beet root (Beta vulgaris) to
increase their utility. Corn, black gram dhal and roots and tubers were added in the
60:20:20 ratios respectively and subjected to extrusion cooking to produce puffed snacks.
Process variables (barrel temperature, screw speed, feed rate) of a single screw extruder
were kept constant (120 ± 5oC, 200 ± 10 and 25 ± 5 kg/hr).
The physico-chemical characteristics of the extrudates were studied and compared.
Extrudates with beet root incorporation had the least expansion ratio of 3.4 and highest
bulk density 0.15 g/cm3. The internal structure of the control sample is more porous, but
the size of the pores is small, while in potato the pores are big in size and less in number
when observed under Scanning Electron Microscope (SEM).
The initial moisture content of the extrudates ranged from 2.1 to 3.3 % g. Protein
content was maximum (11.9) in product made from corn, black gram dhal and beetroot and
minimum (10.4) in sweet potato incorporated extruded snacks. The ash content ranged
from 0.5 to 3.3 g. Fat content of the developed extrudates ranged from 5.09 to 12.8 g.
Among different formulations the most accepted products were extrudates made by
incorporating corn and black gram dhal alone and corn, black gram dhal and potato.
During storage period of 2 months deterioration in texture and mouth feel was observed in
extrudates made with beet root and sweet potato.
The extruded snacks were stored in Metalized Polyethylene Terephthalate (MPET)
for a period of 2 months and the moisture content after storage period was observed to be
increased in control and potato snacks.
Hence the result of study revealed that most acceptable root and tuber based
extruded snacks can be prepared. The product can be explored for commercialization as an
innovative snack food using roots and tubers thus increasing its utility.
 
Date 2016-06-01T14:22:46Z
2016-06-01T14:22:46Z
2011
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/66551
 
Language en
 
Relation D8926;
 
Format application/pdf
 
Publisher ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY