EFFECT OF BLENDING LITTLE MILLET WITH DEFATTED SOY FLOUR ON PHYSICAL PROPERTIES OF EXTRUDED
Journal Title: International Journal of Agriculture Sciences - Year 2016, Vol 8, Issue 49
Abstract
This study was conducted on the effect of processing parameters i.e. moisture content of feed (8, 10, 12, 14, and 16 %) and blend ratio of little millet: defatted soy flour (60:40, 70:30, 80:20, 90:10, and 100:00) and operational parameters of extruder i.e. barrel temperature (60, 80, 100, 120, and 140o C), screw speed (60,80, 100, 120 and 140 rpm) and die head temperature (80, 100, 120, 140 and 160o C) on physical properties of extrudate (moisture content of extrudate, bulk density, specific length and sectional expansion index). It was found the moisture content of the extruded increases with increase in moisture content of feed and decreases with increase in the proportion of defatted soy flour in blend. As the feed moisture content increased, the value of sectional expansion index also increases. It was also observed that with increase in the die head temperature, the specific length of extruded also increased. The bulk density decreases with the increase in moisture content and increase in proportion of defatted soy flour.
Authors and Affiliations
ANTIM VASURE
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