title: Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties.
abstract: Kodo millet-chickpea flour blend (70:30) was explored for development of directly expanded snack by twin-screw extrusion. Effect of process parameters like temperature (80-150 °C), screw speed (250-300 rpm) and feeder speed (15-30 rpm) on physical properties (expansion ratio, bulk density, hardness, crispiness) of extrudates were investigated and optimized using response surface methodology. Desirable crispy extrudates were obtained at higher screw speed 293 rpm, lower feeder speed 19 rpm, and medium to high temperature of 123 °C. Effect of extreme and intermediate process conditions on functional, proximate quality and colour of the extrudates were also evaluated.
authors.affiliation: Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, 721302 West Bengal India.
authors.forename: R
authors.initials: R
authors.lastname: Geetha
authors.affiliation: Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, 721302 West Bengal India.
authors.forename: H N
authors.initials: HN
authors.lastname: Mishra
authors.affiliation: Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, 721302 West Bengal India.
authors.forename: P P
authors.initials: PP
authors.lastname: Srivastav
keywords: Direct expanded snack; Millet; Nutritional quality; Process parameters; Response surface methodology; Twin screw extrusion