PRODUCTION OF VALUE ADDED SNACKS FROM RICE BROKEN AND OKARA BY EXTRUSION COOKING TECHNOLOGY
Journal Title: International Journal of Agriculture Sciences - Year 2016, Vol 8, Issue 51
Abstract
Extrusion Cooking Technology is used to produce snacks from various raw materials, including by-products. In this study extruded snacks were prepared through Okara, a by-product of soya milk, blending with broken rice, a by-product of rice milling industry, using a single-screw extruder to assess their suitability as snack food. Response surfaces generated by CCRD were used to evaluate the significance and effects of extrusion process variables on various physical properties of extruded product. The combined effect of moisture content (14-22%), feed blend ratio of broken rice: okara (70:30-90:10), barrel temperature (120-1600C), and screw speed (50-90 rpm) of extruder on physical parameters of extrudate (bulk density, specific length and sectional expansion index) were studied. The product properties were found to be dependent on feed moisture, blend ratio and barrel temperature. The presence of okara content in blend ratio contributed to decrease the sectional expansion index, specific length and to increase in bulk density.
Authors and Affiliations
VARSHA KANOJIA
Keywords
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