Modeling and Optimization of Extrusion Process for Black Gram–Carrot Pomace Incorporated Rice-based Extruded Product

Abstract

The purpose of this study was to optimize ready-to-eat extruded snack with incorporation of byproducts like broken rice, carrot pomace along with black gram to design a product which is rich in fibre and protein content. For optimization of extrusion process for the development of black gram–carrot pomace incorporated rice-based expanded product, experiments were planned in central composite design using response surface methodology. The independent process variables for extrusion were feed rate (10–30 Kg/h), die temperature (120–160 °C), screw speed (300–500 rpm) and rice flour (70–90%) and mixture powder (10–30%), mixture formulation (carrot pomace: pulse powder: cheese powder—45:45:10%). The extrusion process was optimized for maximum protein content, crude fibre, expansion ratio, water absorption index (WAI), overall acceptability (OA), minimum bulk density (BD), water solubility index (WSI), specific mechanical energy (SME), hardness and color change within experimental range. The optimum extrusion process conditions obtained were 75% rice flour: 11.25% pulse flour: 11.25% carrot pomace powder: 2.5% cheese powder, 24 Kg/h feed rate, 440 rpm screw speed and 150 °C die temperature. An analysis of variance (ANOVA) revealed that sample formulation followed by feed rate had the most significant effect on all responses. The sample formulation had significantly higher effect on fibre content; screw speed had significantly higher effect on SME. Thus, with changes in formulation and control of extrusion parameters, an acceptable expanded ready-to-eat snack from byproducts could be produced.

Keywords: Modeling, optimization, extrusion, carrot–pomace

Cite this Article Alam MS, Khaira H, Kumar S. Modeling and optimization of extrusion process for black gram–carrot pomace incorporated rice-based extruded product. J Food Sci Tech. 2015; 4(1):   5–20p.