Optimization of Processing Parameters of Soy-Sorghum Blends Extrudates

Authors

  • Daya S. Singh Professor and principal investigator, PHTS, JNKVV, Jabalpur Author
  • S.K. Garg Ph.D. Student, JNKVV, Jabalpur Author
  • Mohan Singh Assistant Professor, JNKVV, Jabalpur Author
  • Duda Kalpana Ex-M.Tech student, Department of Post Harvest Process and Food Engineering, JNKVV, Jabalpur Author

DOI:

https://doi.org/10.52151/jae2005424.1147

Abstract

Extrusion cooking of Soy-Sorghum blend with 5 level of blend ratio (5, 10, 15. 20 and 25% of Soybean in blend), 3 levels of barrel temperature (80,90 and 100OC) and 3 levels of feed moisture contents (15, 20 and 25%) in a Wenger x-5 single screw laboratory extruder were conducted for the preparation of ready to eat snack food. The effects of barrel temperature, initial feed moisture content and blend ratios on properties like sectional expansion index, bulk density and crispness of extruded products were studied. Response surface methodology was used to optimize the process parameter for the development of the best product. The analysis of data indicated that all the process parameters had significant effect on physical properties.

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References

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Patil R T; Singh D S; Murphy V G. 1992. Effect of processing conditions on extrusion cooking of soy sorghum blends. ASAE Paper No. 92-6524.

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Published

2005-12-31

Issue

Vol. 42 No. 4 (2005)

Section

Regular Issue

How to Cite

Daya S. Singh, S.K. Garg, Mohan Singh, & Duda Kalpana. (2005). Optimization of Processing Parameters of Soy-Sorghum Blends Extrudates. Journal of Agricultural Engineering (India), 42(4), 45-49. https://doi.org/10.52151/jae2005424.1147