PRODUCTION OF VALUE ADDED SNACKS FROM RICE BROKEN AND OKARA BY EXTRUSION COOKING TECHNOLOGY

VARSHA KANOJIA¹*, MOHAN SINGH^2
1Department of Post Harvest Process and Food Engineering, College of Agricultural Engineering, JNKVV, Jabalpur, 482004, Madhya Pradesh, India
²Department of Post Harvest Process and Food Engineering, College of Agricultural Engineering, JNKVV, Jabalpur, 482004, Madhya Pradesh, India
* Corresponding Author : varsha.cae023@gmail.com

Received : 25-05-2016     Accepted : 09-08-2016     Published : 27-10-2016
Volume : 8     Issue : 51       Pages : 2321 - 2325
Int J Agr Sci 8.51 (2016):2321-2325

Keywords : Broken rice, Okara, Extrusion Cooking, Physical properties, Response surface methodology
Conflict of Interest : None declared
Acknowledgements/Funding : None declared
Author Contribution : None declared

Extrusion Cooking Technology is used to produce snacks from various raw materials, including by-products. In this study extruded snacks were prepared through Okara, a by-product of soya milk, blending with broken rice, a by-product of rice milling industry, using a single-screw extruder to assess their suitability as snack food. Response surfaces generated by CCRD were used to evaluate the significance and effects of extrusion process variables on various physical properties of extruded product. The combined effect of moisture content (14-22%), feed blend ratio of broken rice: okara (70:30-90:10), barrel temperature (120-1600C), and screw speed (50-90 rpm) of extruder on physical parameters of extrudate (bulk density, specific length and sectional expansion index) were studied. The product properties were found to be dependent on feed moisture, blend ratio and barrel temperature. The presence of okara content in blend ratio contributed to decrease the sectional expansion index, specific length and to increase in bulk density.