Vol. 6, Issue 1 (2018)
Effect of extrusion processing parameters on hardness and crispiness of milk protein-maize based extrudates
Author(s): Ponbhagavathi TRTM, Ashish Kumar Singh, PN Raju, Sumit Arora, GS Meena and Sanket Borad
Abstract: Textural properties of extrudates which are perceived by the final consumers are the main quality criteria. We studied the important textural characteristics of extrudates, hardness and crispiness of extrudates from different blends of milk protein and maize flour as affected by screw speed of extruder during extrusion processing. These texture qualities have great influence on the acceptability of innovative products. Maize flour was extruded with milk proteins at different levels of protein content 4%, 6%, 8%, different feed moisture content 12%, 14%, 16%, different feed rpm 340 rpm, 380 rpm with constant extrusion temperature 100°C. Addition of milk protein resulted in higher hardness, lower crispiness product due to network formation between protein and starch matrix, increasing the feed moisture resulted in higher hardness and increasing the screw speed resulted in lowering hardness with higher crispiness in the milk protein – maize based extrudates.
Pages: 1656-1658 | 703 Views 48 Downloads
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How to cite this article:
Ponbhagavathi TRTM, Ashish Kumar Singh, PN Raju, Sumit Arora, GS Meena, Sanket Borad. Effect of extrusion processing parameters on hardness and crispiness of milk protein-maize based extrudates. Int J Chem Stud 2018;6(1):1656-1658.
