Title: Optimization of extrusion conditions for defatted soy-rice blend extrudates
| dc.contributor.author | Sanjeev Kumar Garg | |
| dc.contributor.author | Daya S. Singh | |
| dc.date.accessioned | 2026-02-07T04:58:11Z | |
| dc.date.issued | 2010 | |
| dc.description.abstract | Processing parameters of feed including moisture content of feed (12, 15, 18, 21 and 24%), soy flour-rice blend ratio (10:90, 14:86, 18:82, 22:78 and 26:74), operational parameters of extruder like barrel temperature (100, 110, 120, 130 and 140 °C), die head temperature (160, 170, 180, 190 and 200 °C) and screw speed (100, 110, 120, 130 and 140 rpm) were optimized for physical and textural properties of soy-rice blend extrudates. The minimum value of longitudinal expansion index lied near 185 °C die head temperature at about 120 rpm. The minimum value of bulk density was observed in between 18:82 blend ratio and 115 °C barrel temperature. © Association of Food Scientists & Technologists (India) 2010. | |
| dc.identifier.doi | 10.1007/s13197-010-0117-y | |
| dc.identifier.issn | 9758402 | |
| dc.identifier.uri | https://doi.org/10.1007/s13197-010-0117-y | |
| dc.identifier.uri | https://dl.bhu.ac.in/bhuir/handle/123456789/21304 | |
| dc.subject | Extrusion | |
| dc.subject | Response surface methodology | |
| dc.subject | Snacks | |
| dc.title | Optimization of extrusion conditions for defatted soy-rice blend extrudates | |
| dc.type | Publication | |
| dspace.entity.type | Article |