Journal of Food Science and Technology

, Volume 52, Issue 7, pp 4276–4285 | Cite as

Effect of banana flour, screw speed and temperature on extrusion behaviour of corn extrudates

  • Amritpal Kaur
  • Seeratpreet Kaur
  • Mrinal Singh
  • Narpinder Singh
  • Khetan Shevkani
  • Baljit Singh
Original Article


Effect of extrusion parameters (banana flour, screw speed, extrusion temperature) on extrusion behaviour of corn grit extrudates were studied. Second order quadratic equations for extrusion properties as function of banana flour (BF), screwspeed (SS) and extrusion temperature (ET) were computed. BF had predominant effect on the Hunter color (L*, a*, b*) parameters of the extrudates. Addition of BF resulted in corn extrudates with higher L* and lower a* and b* values. Higher ET resulted in dark colored extrudates with lower L* and a* value. Higher SS enhanced the lightness of the extrudates. Expansion of the extrudates increased with increase in the level of BF and ET. WAI of the extrudates decreased with BF whereas increased with SS. However, reversed effect of BF and SS on WSI was observed. Flextural strength of the extrudates increased with increase in SS followed by BF and ET. The addition of BF and higher ET resulted in extrudates with higher oil uptake.


Extrusion Banana flour Corn grits Screw speed 



The financial assistance from University Grants Commission, New Delhi to Dr. Amritpal Kaur is gratefully acknowledged.


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Copyright information

© Association of Food Scientists & Technologists (India) 2014

Authors and Affiliations

  • Amritpal Kaur
    • 1
  • Seeratpreet Kaur
    • 1
  • Mrinal Singh
    • 1
  • Narpinder Singh
    • 1
  • Khetan Shevkani
    • 1
  • Baljit Singh
    • 2
  1. 1.Department of Food Science and TechnologyGuru Nanak Dev UniversityAmritsarIndia
  2. 2.Department of Food Science and TechnologyPunjab Agriculture UniversityLudhianaIndia

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