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Modeling and Optimization of Extrusion Process for Black Gram–Carrot Pomace Incorporated Rice-based Extruded ProductBy Md. Shafiq Alam, Harjot Khaira, Sunil Kumar
Abstract: The purpose of this study was to optimize ready-to-eat extruded snack with incorporation of byproducts like broken rice, carrot pomace along with black gram to design a product which is rich in fibre and protein content. For optimization of extrusion process for the development of black gram–carrot pomace incorporated rice-based expanded product, experiments were planned in central composite design using response surface methodology. The independent process variables for extrusion were …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 1, 2015 · pp. 5–20 Read article →