アカデミックプラザ2013

研究概要

Studies on the utilization of Sida cordifolia for development of a water chestnut & buckwheat based nutritionally superior extruded food

研究機関名

Sant Longowal Institute of Engineering and Technology, Longowal

代表者

PROF. DHARMESH CHANDRA SAXENA

本研究の主旨

The blends of water chestnut, buckwheat and Sida cordifolia flours were extruded in BPTL’s co-rotating twin screw extruder. Response surface methodology using a central composite rotatable design was used to evaluate the effect of independent variables namely blend composition (% buckwheat flour), feed moisture content (%), screw speed (rpm) and barrel temperature (OC) on product responses such as Lateral expansion, bulk density, colour (L value), Water absorption and solubility index, hardness, and sensory attributes such as flavour, texture which were used to assess the product quality. Models capable of predicting the product quality of extrudates from water chestnut, buckwheat and Sida cordifolia flour have been developed using response surface methodology and used to determine the optimum processing conditions for extrusion. The optimum conditions which were attained for maximum lateral expansion (168.28%) and water absorption index (5.91gm/gm), minimum bulk density (0.27gm/cm3) and hardness (26.49 N) were: blend composition (17.73%), feed moisture content (13.94%), screw speed (295 rpm) and barrel temperature (124oC). The results suggest that the buckwheat and Sida cordifolia flour can be extruded with water chestnut flour into an acceptable snack food.

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