Optimization of Fibre and Protein Rich Extruded Soybean-Rice Based Ready to Eat Snacks
Kanupriya Choudhary *
Central Institute of Agricultural Engineering, Bhopal-462038, India.
M. S. Alam
Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana-141004, India.
Gagandeep Kaur Sidhu
Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana-141004, India.
S. K. Gupta
Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana-141004, India.
*Author to whom correspondence should be addressed.
Abstract
Ready to eat, nutritious and low-cost snack was developed by composite flour containing defatted soya, rice, salt, radish leaves and pea pods powder. The best possible combination of process parameter was obtained with response surface methodology (RSM) using Box Behnken design. The different process variables viz., screw speed, die temperature, feed moisture and composition of base and supplement materials were optimized to obtain good quality soybean-rice based snack food. The designed experimental runs were conducted to obtain the optimal conditions as 360.42 rpm speed of screw (SS), 152.29°C die temperature (DT), 13.17% feed moisture (FM), 35% vegetable waste-soy powder (VW-SP) proportion and 65% of base flour. The results revealed that the addition of vegetable waste (radish leaves and pea pods powder) and soy powder had the most significant impact on all process variables followed by the feed moisture content. The blend proportion under optimum extrusion conditions had improved the nutritional quality of snack food with 1.55g/ 100g of fiber and 20.61g/100g of protein content and overall acceptability of 78.41%.
Keywords: Vegetable waste powder, response surface methodology, nutrional rich