National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
The traditional milling processing practices used in rice and pulses milling, yields significant amounts in the form of brokens from rice and dal mill industries. That brokens do not find appropriate market and are listed as losses of the milling industries, generally disposed off cheaply, whereas they are equally rich in the nutrition as comparable to whole grain. Present study has been conducted with the aim of fruitful utilization of by-product of rice and dal mill industries i.e. brokens by using extrusion cooking technology to prepare snacks by using a Brabender Single – Screw laboratory extruder. The effect of moisture content, feed blend ratio, barrel temperature and screw speed of extruder on textural characteristics of extrudates were studied by using Texture Analyzer. A central composite rotatable design of Response surface methodology was used to develop prediction model. Second order quadratic regression model was fitted in the variation. The significance was established at p≤ 0.05. The hardness of extrudates varied from 4.63N and 22.30 N whereas the cutting strength of extrudates varied from 4.07kg to 15.86 kg. It was observed that moisture content and blend ratio of feed, and barrel temperature gave significant role of textural characteristics of extrudates.
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