Extrusion Characteristic of Bengal Gram Brokens and Maize Flour Blends for Preparation of Extruded Snack Food
Abstract
Extruded products from Bengal gram (Cicer arientinumL.) brokens and maize (Zea maizeL.) flour blends were prepared on a BTPL-LAB Twin Screw Extruder. The effect of extrusion cooking parameters (mainly moisture content in blend, and
barrel temperature) and blend ratio on quality of extruded products were determined. The properties of product were evaluated on the basis of mass flow rate (MFR), specific length of extrudates (SL), sectional expansion index (SEI),
longitudinal expansion index (LEI) and water absorption index (WAI).Protein content of extrudates was also measured to analyze and evaluate the nutritional value of product. The best quality extrudates were obtained at 80 0C barrel
temperature, 10% moisture content of feed, 20% blending ratio followed by 10% moisture content, 85 0C barrel temperature and 25% blending ratio. Also this processing approach enables the value addition of Bengal gram brokens and maize flour for preparation of extruded snack food.
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