AI Article Synopsis
- The study focused on creating a Ready to Eat (RTE) extruded snack using a mixture of rice, corn, pearl millet, green gram, and cowpea beans in a specific ratio.
- The optimization process identified the best conditions as a barrel temperature of 120°C, an extruder speed of 350 rpm, and a moisture content of 10%.
- Particle size was also examined, with 0.5 mm being found as the optimal size for the feed formulation, and advanced techniques were used to analyze the texture and chemical properties of the extrudates.
Article Abstract
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). Data were analyzed using Response Surface Methodology, and optimized parameters are found to be 120°C (barrel temperature), 350 rpm (screw speed), and 10% (moisture content) with desirability. The effect of particle size on the feed formulation was also studied. The particle size of 0.5 mm is found to be the best. Furthermore, Scanning Electron Microscopy and Fourier Transform Infrared spectroscopy confirmed the effect of independent variables and particle size on the texture of extrudates and functional groups present in them.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998841 | PMC |
| http://dx.doi.org/10.1007/s13197-022-05390-8 | DOI Listing |
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