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 |
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.
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