1Department of Postharvest Technology, Banda University of Agriculture & Technology, Banda-210 001 (Uttar Pradesh), India
2Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India
3Food Grains & Oilseed DivisionICAR-Central Institute of Postharvest Engineering and Technology, Ludhiana, India
*(Corresponding author) mandgeharshad@gmail.com
Multigrain blends of wheat, mungbean, sorghum, barley, corn and flax seeds were processed in a co-rotating twin-screw extruder to produce porridge. Experimental design with the die temperature (100-150°C), screw speed (300-500 rpm) and feed moisture content (14-20%) as independent variables produced 20 different combinations that were studied using response surface methodology to investigate the effect of these variables on the product responses. The product responses were most affected by changes in temperature, feed moisture and to lesser extent by screw speed. Increasing feed moisture content resulted in extrudates with higher bulk density and hardness, lower WAI and WSI. Higher die temperature reduced density and hardness, increased WAI and WSI. Extrudates with 14% moisture content, extruded at 150°C, 568.18 rpm had highest overall acceptability with respect to sensory parameters. Results suggest that multigrain blends can be extruded into an acceptable and nutritional, traditional breakfast food.
Instant multigrain porridge, Extrusion cooking, Response surface methodology
