1Department of Agriculture, Koneru Lakshmaiah Education Foundation, Vaddeswaram-522 302, India
Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology, Kerala Agricultural University, Tavanur-679 573, India
*E-mail: rajesh.gk@kau.in
Online published on 27 January, 2023.
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/cm3, Water absorption index -5.61 g/g, Water solubility index-30.24 %,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.
Extrusion, Protein Enrichment, Texture, Optimization, Rice
