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Extrusion of blends of rice and chick pea flours: a response surface analysis.

Bhattacharya, K. R. and Prakash, M. (1994) Extrusion of blends of rice and chick pea flours: a response surface analysis. Journal of Food Engineering, 21 (3). 315-330, 35 ref..

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Blends of rice and chick pea (Cicer arietinum) flours, containing 20% moisture, were extruded through a single-screw extruder [to produce a rod-shaped extrudate of 7-8% moisture]. The extrusion process variables were: (i) feed ratio (ratio of the solids of rice and chick pea flour = 100:0, 90:10 and 80:20), and (ii) temp. of die (100, 125 and 150C). The torque during extrusion was measured, as were product characteristics such as expansion ratio, bulk density and shear strength. Response surfaces of these parameters were generated using a second degree polynomial. Incorporation of chick pea into rice flour decreased torque and product expansion, but increased bulk density and shear strength. The temp. of the die had a linear effect on these parameters. Optimum extrusion conditions - resulting in min. torque and bulk density - were estimated. [Lowest expansion ratio of the dry extrudate rods was obtained with a rice:chick pea ratio of 80:20 and die temp. 100C.] Sensory assessment of the extruded samples fried at 180 2C for 35 s in oil showed that [the fried snack made with rice only or rice:chick pea 80:20 and extruded at 150C had very high overall acceptability, and that] extrusion of rice or rice-chick pea blends could be an alternative method of producing acceptable snacks.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Jun 2011 05:00
Last Modified: 28 Dec 2011 10:01
URI: http://ir.cftri.res.in/id/eprint/7921

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