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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
 
Creator ARUNA, TALARI
 
Contributor LAKSHMI DEVI, N
 
Subject FRUIT, VEGETABLE, INCORPORATED, EXTRUDED, SNACKS
 
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.
 
Date 2016-07-28T13:30:08Z
2016-07-28T13:30:08Z
2009
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/70162
 
Language en
 
Relation D8508;
 
Format application/pdf
 
Publisher ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD