Vol. 5, Issue 6 (2017)
Development of honey incorporated snacks using extrusion technology
Author(s): Jasia Nissar, Tehmeena Ahad, HR Naik and SZ Hussain
Abstract: In present work extrusion processing variables were optimized to study their effect on physical and functional properties of honey based breakfast snacks. Effects of adding different concentrations of honey powder, moisture content, barrel temperature and screw speed was investigated to optimize the levels of extrusion processing conditions for the development of honey powder incorporated extruded snacks. Co-rotating twin screw extruder was used for the production of corn based honey powder incorporated extrudates. Response surface methodology (RSM) at varying honey powder concentration (0-40%), feed moisture (12.5-22.5%), temperature (110-190°C) and screw speed ( 150-550rpm) was used to analyze the effect of each process variable on physical parameters viz. water absorption index (WAI), water solubility index (WSI), breaking strength (BS) of corn- based honey powder incorporated snacks. Response surface models were established to determine the responses as function of process variables. Regression models were highly significant (p<0.01) with high correlation coefficient (R2>0.95). Results suggest that honey powder is a promising raw material for the production of functional extruded snacks which are high in bioactive compounds.
Pages: 1109-1116 | 699 Views 54 Downloads
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How to cite this article:
Jasia Nissar, Tehmeena Ahad, HR Naik, SZ Hussain. Development of honey incorporated snacks using extrusion technology. Int J Chem Stud 2017;5(6):1109-1116.
