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Co-extrusion of food grains and jaggery: optimization of process variables, PER and consumer acceptability

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Title Co-extrusion of food grains and jaggery: optimization of process variables, PER and consumer acceptability
 
Creator Mridula Devi
sheetalbhadwal@yahoo.com
Swati Sethi
R. K. Vishwakarma
Manju Bala
deepu02vet@gmail.com
 
Subject Jaggery,extrusion,protein digestibility,protein efficiency ratio,nutritious expanded food
 
Description Not Available
Extrusion parameters for nutritious expanded food with jaggery were optimized following box-benken design using Response Surface Methodology. Jaggery and feed moisture affected physical properties, while nutritional and sensory properties of products were influenced by jaggery only. Optimized level of extrusion parameters consisted of 100 oC die head temperature, screw speed 304 rpm, 14% moisture and 4g jaggery per 100g of formulation with 80% maize, 14% defatted soy-meal, and 6% sesame-based formulation having overall desirability of 0.807. This expanded food showed expansion ratio of 3.57, 173.76 kg.m-3 bulk density, 15.18% protein with 72.55% invitro protein digestibility and 2.63 protein efficiency ratio, 1.97% total minerals, 2.9 mg.100 g-1 iron, 158 mg.100 g-1 calcium with acceptability score of 8.2 that also indicated the consumer acceptability ?7 by 95.37% using 9-point hedonic scale.
 
Date 2021-08-13T09:36:15Z
2021-08-13T09:36:15Z
2021-1-1
 
Type Research Paper
 
Identifier Mridula D., Sheetal Bhadwal, R.K. Vishwakarma, Manju Bala, and Sandeep Kaswan (2021). Co-extrusion of food grains and jaggery: optimization of process variables, PER and consumer acceptability. Journal of Agricultural Engineering, 58(1): 15-28; doi 10.52151/jae20211581.1731.
Not Available
0256-6524
http://krishi.icar.gov.in/jspui/handle/123456789/56303
 
Language English
 
Publisher Not Available