Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2015 - IJCMAS--ICV 2015: 85.95 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2017) [Effective from January 1, 2017]For more details click here
Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2015: 85.95
Index Copernicus ICI Journals Master List 2015 - IJCMAS--ICV 2015: 85.95
For more details click here
journals IJCMAS
See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(3): 419-427
DOI: https://doi.org/10.20546/ijcmas.2017.603.048


Rheological Behavior of Honey-Cereal Extrudates as a Function of Extrusion Processing Parameters
Hanuman Bobade*, Savita Sharma and Baljit Singh
Department of Food Science and Technology, Punjab Agricultural University,Ludhiana, Punjab, India
*Corresponding author
Abstract:

Rheological characteristics of honey-whole grain cereal extrudates as influenced by varying extrusion processing conditions were studied. Honey, blended at various level with the cereal flours at 14 and 17% feed moisture, was subjected to extrusion processing at different extrusion temperatures. The rheological properties of the resultant extrudates were measured by rapid visco analyzer. It was observed that all the processing conditions significantly affected the rheological properties of the extrudates. Increased extrusion temperature resulted in decreased viscosity of the extrudates. Highest values of rheological characteristics were recorded at lowest extrusion temperature. Honey addition positively influenced the viscosity of extrudates. Addition of honey in the feed resulted in increased rheological characteristics of resultant extrudates. Amongst the rheological characteristics, peak viscosity and final viscosity was found mostly affected by the extrusion parameters.


Keywords: Honey, Cereals, Extrusion, Rheology, Rapid visco analyzer.
Download this article as Download

How to cite this article:

Hanuman Bobade, Savita Sharma and Baljit Singh. 2017. Rheological Behavior of Honey-Cereal Extrudates as a Function of Extrusion Processing ParametersInt.J.Curr.Microbiol.App.Sci. 6(3): 419-427. doi: https://doi.org/10.20546/ijcmas.2017.603.048