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
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Creator |
KAVYA REDDY, M
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Contributor |
Lakshmi Devi, N
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Subject |
snack foods, productivity, sampling, vegetables, plant oils, potatoes, fungi, vegetative propagation, starch, proteins
EXTRUDED SNACKS, ROOTS, TUBERS |
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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. |
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Date |
2016-06-01T14:22:46Z
2016-06-01T14:22:46Z 2011 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/66551
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Language |
en
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Relation |
D8926;
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Format |
application/pdf
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Publisher |
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
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