Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour
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Navneet Kumar
Dehydrated carrot pomace was added in different proportions (10-30%) to rice flour. The formulation was extruded at different moisture content (17-21%), screw speed (270-310 rpm) and die temperature (110-130°C). The experimental combinations were decided based on central composite rotatable design for four variables at five levels of each variable. The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory characteristics were measured as responses. Significant regression models were established with the coefficient of determination, R² greater than 0.70. The results indicated that pomace proportion, screw speed and temperature significantly influenced (P<0.10) lateral expansion; moisture content and screw speed for bulk density; pomace proportion and temperature for water absorption index and water solubility index, pomace proportion, screw speed and temperature for hardness and screw speed for sensory score. The compromised optimum condition obtained by numerical integration for development of extrudates were: carrot pomace of 11.75% in rice flour, moisture content 19.92%, screw speed 249.1 rpm and die temperature 114.3°C. Sensory evaluation revealed that carrot pomace could be incorporated into ready-to-eat expanded products upto the level of 11.75%.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Shorter Communication
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Articles in the same Issue
- Article
- Thermophysical Characterization of Genipap Pulp
- Comparison of the Effects of Extrusion Cooking on Some Cereal Starches
- Extraction of Ginsenosides from American Ginseng (Panax quinquefolium L.) Root
- Inactivation of Polyphenoloxidase of Pear by Pulsed Electric Fields
- Artificial Neural Network Modelling of Heat Transfer to Canned Particulate Fluids under Axial Rotation Processing
- Ultrasound-Assisted Extraction in Different Solvents for Phytochemical Study of Canna indica
- Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour
- Characterization of the Immobilized Fructosyltranferase from Rhodotorula sp.
- Thermal and Mechanical Effects on Retention of Food-Grade ?-carotene during Extrusion Processing
- Use of Pulsed Ultraviolet Light to Reduce the Allergenic Potency of Soybean Extracts
- A Direct Process for the Production of High Fructose Syrups from Dates Extracts
- Optimization of Conditions for Collagen Extraction from the Swim Bladders of Grass Carp (Ctenopharyngodon idella) by Response Surface Methodology
- Proximate Composition and Rheological Properties of a Cake Mix Elaborated Using Composite Flour Wheat: Cassava
- Drying of Pomegranate Arils: Comparison of Predictions from Mathematical Models and Neural Networks
- Rheology of Selected Persian Honeys
- Shorter Communication
- Preparation of a Micro-Porous Alginate Gel Using a Microfluidic Bubbling Device
