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 |
Extrusion cooking is the technology, which transforms raw ingredients into ready-to-eat products, which is known as extruded product. Blends of different flours were used (i.e. rice, soybean, finger millet and mango seed kernel flour) in different proportion to increase the commercial value of extruded product. Study focuses to obtain desired proportion of rice, soybean, finger millet and mango seed kernel flour, determined the physical, functional, biochemical and sensory properties and increase the nutritional value of extruded product for acceptance of customer. The research were done at die temperature (120°C), screw speed (275 rpm) and feed moisture content (18 % w.b.) as independent variables. Depending on sensory evaluation of the prepared extruded products, the feed composition was fixed as 75 % rice, 5 % finger millet, 7.5 % soybean and 12.5 % mango seed kernel flour. Extruded product prepared from decided feed composition increases true protein of 35.15 % over control sample.
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