Optimization of Extrusion Variables for the Development of RTE Snacks by Incorporation of Pearl Millet Starch
Year: 2017
Type: article
Abstract: A study was conducted to process pearl millet and develops ready to eat healthy extruded snacks. For that purpose, designed experiments were conducted to prepare pearl millet-starch based RTE extrudates by using three independent variables (feed composition, moisture content and cutter speed) and nine dependent variables (bulk density, expansion ratio, hardness, texture and overall acceptability) using response surface methodology (RSM). Quadratic model was developed by using central composite design (CCD) of response surface methodology (RSM) to optimize the extrusion variables. During the experiment feed composition, moisture content and cutter speed varies from 68-100%, 13.3-21.7% and 7-10 rpm, respectively with constant screw speed (350 rpm), barrel temperature (121°C) and feed rate (25 kg/hr). Variables optimized for preparation of acceptable pearl millet RTE snacks with 84.5% desirability included 85.09% pearl millet flour, 14.91% pearl millet starch at 17.80% moisture content and 8rpm cutter speed.
Authors: Isha Kaushik, R.B. Grewal
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W2735127331