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Effect of hydrocolloids on quality characteristic of cereal-legume based extruded product

DOI: 10.5958/0976-0563.2015.00045.7    | Article Id: DR-1008 | Page : 230-234
Citation :- Effect of hydrocolloids on quality characteristic of cereal-legume based extruded product .Asian Journal of Dairy and Food Research.2015.(34):230-234
V. S. Pawar, V.D. Pawar and A. P. Khapre khapreft@gmail.com
Address : Department of Food Science and Technology,College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani – 431 402, India.

Abstract

The purpose of the present study was to assess the effect of addition of hydrocolloids like CMC (Carboxyl methyl cellulose), sodium alginate and gum acacia on specific energy consumption (SEC), expansion ratio, bulk density and water absorption index of extruded product. The wheat flour: defatted soybean flour (80:20) blend was prepared and CMC, sodium alginate and gum acacia at 1, 2, 3 % levels were added to blend and extruded product was prepared. Addition of hydrocolloids increased the expansion ratio and water absorption index whereas reduced the bulk densities and specific energy consumption of extrudates.

Keywords

Bulk density Defatted soybean flour Expansion ratio Extrudate Hydrocolloids Specific energy consumption Water absorption index.

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