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|Title:||Twin Screw Extrusion Cooking of Lotus Rhizome and Broken Rice Flour Blends: A Response Surface Analysis|
|Authors:||Hussain, S Z|
|Keywords:||Lotus Rhizome;Twin Screw;Water Absorption Index (WAI)|
|Abstract:||Lotus rhizome supplementation increases the fibre content of starch based expanded snacks. Therefore, a systematic study was conducted for optimizing the blending level of Lotus rhizomes and broken rice flour for the production of expanded snacks through co-rotating twin screw extruder. Response surface methodology was used to study the effects of feed composition, feed moisture, screw speed and barrel temperature on specific mechanical energy, bulk density, water absorption index, water solubility index, expansion ratio and breaking strength whose values varied from 41.08 to 88.95 Wh/kg, 101 to 613 Kg/m3, 2.68 to 7.05 g/g, 4.54 to 8.41%, 1.76 to 3.98 and 61.6 to 212 N respectively. Response surface regression models were established to determine the responses as functions of process variables. Regression models for all the responses were highly significant (p<0.01) with high co-efficient of determination (R2 > 0.95). The compromised optimum conditions obtained by numerical optimization for development of extruded snacks were lotus rhizome flour to broken rice flour ratio (40:60), moisture content 15%, screw speed 500 rpm and die temperature 170o C. This paper therefore explores the optimization of processing conditions for the development fibre rich extruded food from lotus rhizome and broken rice flour blends.|
|ISSN:||0975-1084 (Online); 0022-4456 (Print)|
|Appears in Collections:||JSIR Vol.76(08) [August 2017]|
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