Journal article

Optimization of processing parameters of extrudate prepared from Bengalgram brokens and sorghum blends by using Wenger X-5 extruder

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

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | SPRINGER INDIA | Published : 2006

Abstract

The properties of the extrudate was studied at 3 different moisture levels (15, 20 and 25% wb) and 3 levels of barrel temperature (80, 90 and 100°C) with 5 levels of blending ratio of Bengalgram brokens-sorghum blends (10, 15, 20, 25 and 30%). All the process parameters were optimized to have the best quality extrudates by response surface methodology. After going through optimization of physical properties of extrudates like specific length, sectional expansion index mass flow rate, the optimum level of independent parameters for maximum values of specific sectional expansion index and minimum values of mass flow rate the best quality extruded snack were found at 100°C, barrel temperature, ..

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University of Melbourne Researchers