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Response surface analysis and extrusion process optimisation of maize–mungbean‐based instant weaning food
Author(s) -
Ali Salim,
Singh Baljit,
Sharma Savita
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13186
Subject(s) - extrusion , plastics extrusion , absorption of water , water content , starch , food science , moisture , materials science , bulk density , barrel (horology) , agronomy , mathematics , composite material , biology , geotechnical engineering , soil water , ecology , engineering
Summary This study was conducted to produce high‐quality weaning food from easily available and low‐cost raw materials by extrusion technology. Weaning mix was developed using extrudates of maize ( Zea mays ) and mungbean ( Vigna radiata ) flour with a twin‐screw extruder. Experiments were designed using three independent variables [feed moisture (12.6 – 19.4%), screw speed (349 – 601 rpm) and barrel temperature (108 – 192 °C)] and five dependent variables (specific mechanical energy, bulk density, water absorption index, water solubility index and degree of gelatinisation) at five levels of central composite rotatable design (CCRD). Optimisation results indicated that feed moisture of 14.33%, screw speed of 524 rpm and barrel temperature of 174 °C would produce maize–mungbean extrudates of preferable functional properties. The optimised weaning mix contained maize–mungbean extrudates 40%, skim milk powder 35% and sugar 25% (w/w). The nutrient content of the weaning mix was in accordance with the standards specified by PFA, (2004) with high protein and starch digestibility.