Development of multigrain breakfast cereal using extrusion technology

Designed experiments were conducted to prepare extrudates from different cereals blends using twin screw extruder. Linear model was developed using Response Surface methodology (RSM) to study the effect of the variables (rice, wheat, maize) on SEI (sectional expansion index), WAI (water absorption index), WSI (water solubility index), texture and color. Maize had a significant positive linear effect on the SEI and a significant negative effect on the texture of the extrudate. Rice had a positive linear effect on the WAI and WSI Combination of maize and wheat had a significant effect on the color of the extrudates. Maximum desirability of 0.659 was recorded at the 45.4% rice, 27.3% maize and 27.3% wheat levels. The predicted responses in terms of SEI, WAI, WSI, texture and color were 5.14,5.27g/g,11.24 per cent, 44.81N, 28.65 respectively. The predicted values registered non-significant difference from the experimental values.