DEVELOPMENT AND EVALUATION OF FRUIT AND VEGETABLE INCORPORATED EXTRUDED SNACKS
KrishiKosh
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Title |
DEVELOPMENT AND EVALUATION OF FRUIT AND VEGETABLE INCORPORATED EXTRUDED SNACKS
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Creator |
ARUNA, TALARI
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Contributor |
LAKSHMI DEVI, N
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Subject |
FRUIT, VEGETABLE, INCORPORATED, EXTRUDED, SNACKS
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Description |
Extruded snack category has the greatest potential among the snack foods. Currently limited extruded snacks with added fruit and vegetables are available. Hence an attempt was made in the present experiment to develop fruit and vegetable incorporated extruded snacks. Mango (Mangifera indica), carrot (Daucus carota), papaya (Carica papaya), pumpkin (Cucurbita moschata), and tomato (Lycopersicon esculentum) were added to corn and green gram dhal at 17-20 % and submitted 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 rpm, and 25 ± 5 kg / hr. The physico-chemical characteristics of the extrudates were studied and compared. The bulk density of the extrudates increased with incorporation of fruits and vegetables. The expansion ratio of the extrudates decreased with incorporation of fruits and vegetables. Expansion ratio of the products ranged from 7.92 to 11.6. The initial moisture content of the extrudates ranged from 1.5 to 2.9 g. Protein content was maximum (14.0 g) in product made from corn and green gram dhal alone and minimum (11.2 g) in carrot incorporated extruded snacks. Ash content ranged from 2 – 4 g. Fat content of the developed extrudates ranged from 6.3 to 7.1 g. Total carotenoid content was highest (924.2 μg) in carrot incorporated extrudates and lowest in control (55.4 μg). Among the different formulations the most acceptable products were carrot and pumpkin incorporated extruded snacks both at laboratory and consumer level. During storage period of 2 months deterioration in flavor was observed in extrudates made with mango. Moisture content of extruded snacks stored in LDPE varied significantly but there was not much difference between the moisture content of various samples packed in HDPE and MPET. Hence the results of study revealed that most acceptable fruit based extruded snacks can be prepared. The product can be explored for commercialization as supplementary food for vulnerable groups for meeting 1/3rd of nutritional requirements. |
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Date |
2016-07-28T13:30:08Z
2016-07-28T13:30:08Z 2009 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/70162
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Language |
en
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Relation |
D8508;
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Format |
application/pdf
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Publisher |
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD
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