Vol. 5, Issue 6 (2017)
Effect of process and machine parameters on physical properties of extrudate during extrusion cooking of rice, ashwagandha powder and spinach powder blends
Author(s): Shraddha Bhople, Mohan Singh and Satyendra Thakur
Abstract:
Extrusion cooking of rice (Oryza sativa L.), ashwagandha (Withania somnifera) and spinach (Spinacia oleracea) flour blends was done to prepare snacks by using a Brabender single screw laboratory extruder. The combined effect of moisture content, blend ratio of feed, barrel temperature, die head temperature and screw speed of extruder on physical parameters of extrudate was studied. It was observed that 18% moisture content of feed, 80:15:5 (rice flour: ashwagandha: spinach powder) of blend ratio, 180 °C barrel temperature and 100 rpm of screw speed gave the highest Mass flow rate and sectional expansion index of extrudate, while 15% moisture content, 80:15:5 of blend ratio of feed, 140 °C of barrel temperature and 80 rpm of screw speed gave lowest bulk density of extrudate. A central composite rotatable design (CCRD) of response surface methodology was used to develop prediction model.
Pages: 1657-1662 | 975 Views 96 Downloads
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How to cite this article:
Shraddha Bhople, Mohan Singh, Satyendra Thakur. Effect of process and machine parameters on physical properties of extrudate during extrusion cooking of rice, ashwagandha powder and spinach powder blends. Int J Chem Stud 2017;5(6):1657-1662.
