title: Optimization of extrusion conditions for defatted soy-rice blend extrudates.
abstract: Processing parameters of feed including moisture content of feed (12, 15, 18, 21 and 24%), soy flour-rice blend ratio (10:90, 14:86, 18:82, 22:78 and 26:74), operational parameters of extruder like barrel temperature (100, 110, 120, 130 and 140 °C), die head temperature (160, 170, 180, 190 and 200 °C) and screw speed (100, 110, 120, 130 and 140 rpm) were optimized for physical and textural properties of soy-rice blend extrudates. The minimum value of longitudinal expansion index lied near 185 °C die head temperature at about 120 rpm. The minimum value of bulk density was observed in between 18:82 blend ratio and 115 °C barrel temperature.
authors.affiliation: Department of Post-harvest Process and Food Engineering, College of Technology, G.B.P.U.A. & T., Pantnagar, 263 145 India.
authors.forename: Sanjeev Kumar
authors.initials: SK
authors.lastname: Garg
authors.forename: Daya S
authors.initials: DS
authors.lastname: Singh
keywords: Extrusion; Response surface methodology; Snacks