PMID- 33678896
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20220302
IS  - 0022-1155 (Print)
IS  - 0975-8402 (Electronic)
IS  - 0022-1155 (Linking)
VI  - 58
IP  - 3
DP  - 2021 Mar
TI  - Investigation on mild extrusion cooking for development of snacks using rice and 
      chickpea flour blends.
PG  - 1143-1155
LID - 10.1007/s13197-020-04628-7 [doi]
AB  - A study was conducted to optimize the mild extrusion cooking conditions for 
      development of rice and chickpea based extrudates. The independent variables i.e. 
      extrusion parameters (Screw speed, barrel temperature), feed moisture and 
      proportions of rice flour and chickpea flour were varied using central composite 
      rotatable design (CCRD), and their effects on system parameter- Specific 
      mechanical energy (SME) and product characteristics i.e., water absorption index 
      (WAI), water solubility index (WSI), bulk density (BD), expansion ratio (ER), 
      breaking strength (BS), colour values (L*, a* and b*) and overall acceptability 
      (OA) were studied. All the system and product responses were significantly 
      affected by independent variables. Response surface and regression models were 
      established to determine the responses as function of process variables. Models 
      obtained were highly significant with high coefficient of determination 
      (R(2) >/= 0.889). The optimum mild extrusion conditions obtained by numerical 
      optimization for development of snacks were 102  degrees C barrel temperature, 281 rpm 
      screw speed, 18.3% feed moisture and rice to chickpea flour ratio as 90:10. 
      Storage studies confirmed that the developed snacks can be stored better in 
      laminated pouches than in high density polyethylene (HDPE) bags for a period of 
      6 months under ambient conditions.
CI  - (c) Association of Food Scientists & Technologists (India) 2020.
FAU - Altaf, Uzma
AU  - Altaf U
AUID- ORCID: 0000-0001-7222-4386
AD  - Division of Food Science and Technology, Sher-E-Kashmir University of 
      Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025 India. 
      GRID: grid.412997.0. ISNI: 0000 0001 2294 5433
FAU - Hussain, Syed Zameer
AU  - Hussain SZ
AUID- ORCID: 0000-0002-8542-7673
AD  - Division of Food Science and Technology, Sher-E-Kashmir University of 
      Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025 India. 
      GRID: grid.412997.0. ISNI: 0000 0001 2294 5433
FAU - Qadri, Tahiya
AU  - Qadri T
AD  - Division of Food Science and Technology, Sher-E-Kashmir University of 
      Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025 India. 
      GRID: grid.412997.0. ISNI: 0000 0001 2294 5433
FAU - Iftikhar, Farheena
AU  - Iftikhar F
AD  - Division of Food Science and Technology, Sher-E-Kashmir University of 
      Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025 India. 
      GRID: grid.412997.0. ISNI: 0000 0001 2294 5433
FAU - Naseer, Bazila
AU  - Naseer B
AD  - Division of Food Science and Technology, Sher-E-Kashmir University of 
      Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025 India. 
      GRID: grid.412997.0. ISNI: 0000 0001 2294 5433
FAU - Rather, A H
AU  - Rather AH
AD  - Division of Food Science and Technology, Sher-E-Kashmir University of 
      Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025 India. 
      GRID: grid.412997.0. ISNI: 0000 0001 2294 5433
LA  - eng
PT  - Journal Article
DEP - 20200716
PL  - India
TA  - J Food Sci Technol
JT  - Journal of food science and technology
JID - 0056471
PMC - PMC7884526
OTO - NOTNLM
OT  - Central composite rotatable design (CCRD)
OT  - Chick pea
OT  - Mild extrusion
OT  - Product responses
OT  - Rice
EDAT- 2021/03/09 06:00
MHDA- 2021/03/09 06:01
PMCR- 2022/03/01
CRDT- 2021/03/08 05:47
PHST- 2020/04/14 00:00 [revised]
PHST- 2020/07/03 00:00 [accepted]
PHST- 2021/03/08 05:47 [entrez]
PHST- 2021/03/09 06:00 [pubmed]
PHST- 2021/03/09 06:01 [medline]
PHST- 2022/03/01 00:00 [pmc-release]
AID - 4628 [pii]
AID - 10.1007/s13197-020-04628-7 [doi]
PST - ppublish
SO  - J Food Sci Technol. 2021 Mar;58(3):1143-1155. doi: 10.1007/s13197-020-04628-7. 
      Epub 2020 Jul 16.