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<p class="Standard">Optimization of Extrusion Process for Development of Nutritious Snacks using Rice and Chickpea Flour</p>

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Title Statement <p class="Standard">Optimization of Extrusion Process for Development of Nutritious Snacks using Rice and Chickpea Flour</p>
 
Added Entry - Uncontrolled Name Altaf, Uzma ; Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, J&K, India, 190 025
Hussain, Syed Zameer; Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, J&K, India, 190 025
Qadri, Tahiya ; Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, J&K, India, 190 025
Ishrat, Syed Aafiya; Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, J&K, India, 190 025
Kanojia, Varsha ; Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, J&K, India, 190 025
 
Uncontrolled Index Term Amylose rice; Chickpea; CCRD; Screw speed; Barrel temperature; Moisture content
 
Summary, etc. <p class="Standard">A systematic study was conducted to develop nutritionally superior extruded snacks from blend of high amylose rice and chickpea flour using a twin-screw extruder. The effect of barrel temperature 160°C–200°C, moisture content of feed 11%−15%, feed composition 95% rice : 5% chickpea to 35% rice : 65% chickpea and screw speed - 160 to 280 rpm on dependent variables i.e. specific mechanical energy (SME), water solubility and water absorption indices (WAI and WSI), bulk density (BD), expansion ratio (ER), breaking strength (BS), L*, a*, b* and overall acceptability was investigated by Central composite rotatable design (CCRD). The optimized condition obtained by numeric optimization were barrel temperature (186°C), feed moisture (12%), feed proportion (74% rice: 26% chickpea) and screw speed of 222 rpm.</p>
 
Publication, Distribution, Etc. Journal of Scientific and Industrial Research (JSIR)
2020-07-29 12:49:53
 
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http://op.niscair.res.in/index.php/JSIR/article/view/38451
 
Data Source Entry Journal of Scientific and Industrial Research (JSIR); ##issue.vol## 79, ##issue.no## 05
 
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