Efficacy of Extrusion Process Variables and its Optimization For Ready to Eat Defatted Soy and Carrot Pomace Incorporated Wheat Based Snacks

Dr. Mohammad Shafiq Alam; Dr. Shivani Pathania

Volume : III, Issue : VII, July - 2014

Efficacy of Extrusion Process Variables and its Optimization For Ready to Eat Defatted Soy and Carrot Pomace Incorporated Wheat Based Snacks

Dr. Mohammad Shafiq Alam, Dr. Shivani Pathania

Abstract :

The present investigation was carried out to develop soy-carrot pomace incorporated wheat based nutritionally rich snacks. Different experimental combinations of extrusion process variables i.e. die temperature, screw speed, and wheat flour in the feed formulation of wheat, defatted soy flour and carrot pomace powder, were tried using BoxBehnken design of experiments. Response surface methodology (RSM) was used to investigate the effect of die temperature (120-180�C), screw speed (300-500 rpm) and wheat flour (65-85%) with soy-carrot pomace blend in equal proportion on product responses like bulk density (BD), expansion ratio (ER), water absorption index (WAI) and water solubility index (WSI). An analysis of variance (ANOVA) revealed that, among the process variables wheat flour percentage in feed formulation had significantly higher effect on BD, ER, WAI and WSI. Die temperature and screw speed were observed to have significantly lower effect on the selected responses. In order to develop an extruded product with desired product quality, the extrusion conditions were optimized and desirability of 0.785 was accomplished.