National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation was carried out to optimize the levels of maize flour, ragi flour, and whey protein concentrate (WPC) for the development of nutritionally enriched extruded snack food using extrusion cooking technology. Extrusion cooking is a high-temperature short-time processing method widely used for snack food production due to its versatility, low processing cost, and ability to produce acceptable ready-to-eat foods. Composite flour consisting of maize flour, rice flour, ragi flour, and WPC was utilized for preparation of extruded snack products. Response Surface Methodology (RSM) using Central Composite Rotatable Design (CCRD) was applied for optimization of ingredient levels. Sensory, textural, and physical characteristics such as flavour, texture, expansion ratio, hardness, and bulk density were evaluated. Results indicated that incorporation of maize flour (50–60%), ragi flour (5–15%), and WPC (5–10%) significantly influenced the quality characteristics of extruded snacks. The optimized product exhibited improved nutritional quality, better expansion, acceptable texture, and enhanced protein content. The study demonstrated that maize flour, ragi flour, and WPC can successfully be utilized for preparation of protein-rich functional extruded snack foods.
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