Vol. 6, Issue 4 (2018)
Standardisation of extrusion process parameters for quality protein maize based nutri-rich extruded product
Author(s): SK Khot, SM Chavan, NK Jain and N Wadhawan
Abstract: Maize (Zea mays L.) is cultivated globally being one of the most important cereal crop. From the nutritional and clinical point of view it is recommended as a safe food. The research was carried out to optimize the extrusion variables for maize based nutri rich extruded product. The primary ingredients used for the experiment were 45 percent of quality protein maize (QPM) (Pratap, HQPM-1), 28 percent of pearl millet (Avika Bajra Chari, AVKB-19) and 20 percent of moringa leaf powder (MLP). The extruded product was prepared by varying feed moisture content (12, 14 and 16%), screw speed (200, 300 and 400 rpm) and die temperature (120, 150 and 180 °C). The extruded product was evaluated for physico-chemical and quality parameters. The best optimum condition or treatment was found to be M1R1T2 i.e. 12 percent of feed moisture, 200 rpm of screw speed and 150 °C of die temperature given the best product with proximate composition was observed as 5.63 percent of moisture, 4.86 percent of ash, 7.54 percent of fat, 12.93 percent of protein, 65.86 percent of carbohydrates and 7.37 percent of dietary fiber wiAth an overall acceptability of 7.92.
Pages: 730-737 | 581 Views 116 Downloads
download (8273KB)
How to cite this article:
SK Khot, SM Chavan, NK Jain, N Wadhawan. Standardisation of extrusion process parameters for quality protein maize based nutri-rich extruded product. Int J Chem Stud 2018;6(4):730-737.
