Study on Physical, Functional and Sensory Qualities Of Soy Fortified Maize-Millet Based Extrudate

Abstract

The current research experiment was aimed to investigate the physico-functional and sensory behaviors of extruded product affected by extrusion process parameters. Three factors five level statistical software of central composite rotatable design was used to design the experiment. The process variables barrel temperature (100-150°C), screw speed (110-350 rpm) and feed moisture content (12-20% wb) was used in this research. The outcomes of process parameters on responses like expansion ratio (ER), bulk density (BD), water absorption index (WAI), water solubility index (WSI) and overall acceptability of extruded product were investigated using response surface methodology. The responses were found to be significant with process parameters. The feed moisture had encouraging influence on BD and WAI whereas negative on ER, and WSI of the extruded products. Overall acceptability score had significantly affected by screw speed and other factors had affected non-significant. ER, BD, WAI and WSI values of extruded product had been ranged from 2.017-3.391, 0.13-0.28 g/cm3, 5.76-7.25 g/g and 12.76-20.97%, respectively. The score of overall acceptability (8.20) was assigned maximum to the sample prepared with the combination of independent factors of feed moisture 14% (wb), barrel temperature 110°C and screw speed 301 rpm.