Effect of ultrasonication on emulsion formulation, encapsulation efficiency, and oxidative stability of spray dried chia seed oil.

Present study was conducted to develop a stable chia oil emulsion using an ultrasound emulsification technique. Whey protein concentrate, gum Arabic, and xanthan gum stabilized layer by layer chia oil emulsion was developed using an electrostatic deposition. Single-layer and multilayer emulsion of chia oil was developed and their stability is compared.

Optimization of process parameters for the development of gluten free extruded breakfast cereal based on Quinoa, finger millet and red rice using RSM.

Current research aims to evaluate the effect of high shear extrusion on quinoa, finger millet, and red rice composite flour-based breakfast cereal using response surface methodology with extruder barrel temperature (120-130 °C), screw speed (320-350 rpm) and feed moisture content (10-20 g/100 g) as independent variables. Product responses were fitted on to mathematical model using second-order polynomial equations. Multiple regression analysis of data revealed the high statistical significance of respective mathematical models.

Development of multigrain ready-to-eat extruded snack and process parameter optimization using response surface methodology.

This study aimed to develop Ready to Eat (RTE) extruded snack using a composite blend of cereal, millet, and pulses. The formulation of the blend was rice, corn, pearl millet, green gram, and cowpea bean in the ratio of 25:30:30:8:7. Process parameters selected for optimization are feed moisture content (8%-12%), extruder rpm (300-350), and barrel temperature (117 °C-121°C).

Optimization of process parameters for the development of finger millet based multigrain extruded snack food fortified with banana powder using RSM.

Extrusion cooking is a high temperature short time process where food materials are cooked in a barrel with a combination of pressure, moisture and temperature. In this study a finger millet based snack product fortified with banana powder is extruded with a combination of rice flour, corn flour and cheese and its properties are studied. In addition to that the parameter for extrusion cooking of the snack product is also optimized.