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 |
Kinnow, a citrus fruit associated with orange family, is a prominent grown fruit in India and generates significant amount of waste when processed. Present study was undertaken to utilize kinnow waste (pomace) as an ingredient in extruded snacks. Dried kinnow pomace at the level of 2% was added in the formulation mix along with salt (2%) and spice mix (1.3%) and optimization of rice-kinnow pomace snack was done using Response Surface Methodology (RSM). Central Composite Rotatable Design (CCRD) was used to study the effect of with independent variables viz. moisture content (12-18%), screw speed (400-550 rpm) and die temperature (120–180°C). The product responses viz. expansion ratio (ER), bulk density (BD), water absorption (WAI) and solubility (WSI) indices, hardness and overall acceptability were investigated. Results revealed that feed moisture had the most significant effect on all product responses except overall acceptability. Optimized extrusion parameters for preparation of snacks were 16% moisture, 550 rpm screw speed, 131°C temperature.
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