Journal of Food Science and Technology

, Volume 49, Issue 4, pp 450–458

Quality evaluation of millet-soy blended extrudates formulated through linear programming

  • S. Balasubramanian
  • K. K. Singh
  • R. T. Patil
  • Kolhe K. Onkar
Original Article

DOI: 10.1007/s13197-011-0297-0

Cite this article as:
Balasubramanian, S., Singh, K.K., Patil, R.T. et al. J Food Sci Technol (2012) 49: 450. doi:10.1007/s13197-011-0297-0

Abstract

Whole pearl millet, finger millet and decorticated soy bean blended (millet soy) extrudates formulations were designed using a linear programming (LP) model to minimize the total cost of the finished product. LP formulated composite flour was extruded through twin screw food extruder at different feed rate (6.5–13.5 kg/h), screw speed (200–350 rpm, constant feed moisture (14% wb), barrel temperature (120 °C) and cutter speed (15 rpm). The physical, functional, textural and pasting characteristics of extrudates were examined and their responses were studied. Expansion index (2.31) and sectional expansion index (5.39) was found to be was found maximum for feed rate and screw speed combination 9.5 kg/h and 250 rpm. However, density (0.25 × 10−3 g/mm3) was maximum for 9.5 kg/h and 300 rpm combination. Maximum color change (10.32) was found for 9.5 kg/h feed rate and 200 rpm screw speed. The lower hardness was obtained for the samples extruded at lowest feed rate (6.5 kg/h) for all screw speed and feed rate at 9.5 kg/h for 300–350 rpm screw speed. Peak viscosity decreases with all screw speed of 9.5 kg/h feed rate.

Keywords

Linear programming Millet Soy bean Extrusion Texture 

Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • S. Balasubramanian
    • 1
  • K. K. Singh
    • 1
  • R. T. Patil
    • 1
  • Kolhe K. Onkar
    • 1
  1. 1.Food Grains & Oilseeds Processing DivisionCentral Institute of Post Harvest Engineering and TechnologyLudhianaIndia

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