Optimization of Physical Parameters for Cereals-Pulses Combination Based Extrudates Using Sequential Response Surface Methodology

Abstract

Plant proteins in the form of flour, grits etc. are not in the palatable form as such due to lack of meat like texture, flavour and appearance. Thus the present need exists to prepare a palatable inexpensive vegetable based high protein foods. The extrusion cooking process converts the protein in its amorphous defatted flour form to fibrous structures. An extruded snack from Bengal gram brokens-sorghum blends was prepared by using Wenger X-5 extruder. The properties of the extrudates were studied at three different moisture levels (15, 20 and 25% w.b.) and three levels of barrel temperature (80, 90 and 100°C) with 5 levels of blending ratio of Bengal gram brokens-sorghum blends (10, 15, 20, 25 and 30%). All the physical parameters were optimized to have the best quality extrudates by RSM. The best quality extruded snack was obtained at 80°C barrel temperature, 15% moisture content of feed and 10% blending ratio followed by 15% moisture content of feed and 10% blending ratio at 100°C barrel temperature. Texture analysis of the optimized extrudate was also done for crispiness test and hardness test to have an idea of the resistance that the snack may offer on first bite to the consumer. The maximum value of crispness and minimum hardness was obtained at 15% moisture content, 100°C temperature.

DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10607

J. Food Sci. Technol. Nepal, Vol. 7 (61-63), 2012