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Title: | Development and Optimization of Process Variables of Protein Enriched Rice Based RTE Food Products |
Authors: | Athira, K Rajesh, G N Sagarika, N Anjaly, M G |
Keywords: | Extrusion, Protein Enrichment, Texture, Optimization, Rice |
Issue Date: | 2022 |
Publisher: | Indian Journal of Ecology |
Abstract: | The effect of barrel temperature (100, 120 and 140°C), feed moisture content (12, 14 and 16%) and screw speed (300, 350 and 400 rpm) on extruded product physical, functional and textural characteristics were investigated and optimized using response surface methodology (RSM) following Box-Behnken design. A standardized feed mix of Rice: Ragi: Defatted groundnut: Defatted soybean: Bengal gram (60:10:10:10:10) were used for the development of extruded food product. The extrusion conditions of 140°C temperature, 12.20% moisture content and 383.96 (384) rpm screw speed gave an optimized product with a desirability of 0.837. The respective optimized response values identified were Expansion ratio- 3.18, Bulk density- 0.658 g/cm , Water absorption index -5.61 g/g, Water solubility index- 30.24 %, 3 Hardness -24.21 N, Fracturability -10.94 N and Crispness- 55.09 N respectively. The optimized extruded food has 14.31% protein, so that 100g extruded product developed at optimized condition will contribute 35.86% of recommended daily allowance for protein in case of boys, 34% for girls, 23.85% for adult men and 26.01% for adult women, respectively. |
URI: | http://14.139.181.140:8080//jspui/handle/123456789/1948 |
ISSN: | 0304-5250 |
Appears in Collections: | Department of Processing and Food Engineering |
Files in This Item:
File | Description | Size | Format | |
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5_Athira K.pdf | 1.3 MB | Adobe PDF | View/Open |
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