Journal article

Effect of major processing parameters on the quality of extrudates made out of soy-kodo blends

Daya S Singh, SK Garg, Mohan Singh, Neeraj Goyal

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | ASSN FOOD SCIENT TECHN INDIA | Published : 2006

Abstract

Extruded products from soybean (Glycine max L.) and kodo (Paspalum scorbiculatum) (SK) blends were prepared on a twin-screw extruder. The physical properties of the extrudates were studied at 15, 20 and 25% (wb) moisture and at 75, 85, and 95°C temperatures with 10, 15, 20, 25 and 30% blending levels. The breaking strength test and crispiness test were performed to assess the textural properties of the extrudates. The mass flow rate, average diameter, sectional expansion index (SEI), volumetric expansion index (VEI), longitudinal expansion index (LEI) and density along with textural analysis of the extrudates prepared out of SK blends showed that the best quality extrudates were obtained at ..

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University of Melbourne Researchers