Journal of Food Processing & Technology

Kristofor RB

Publications

• Research Article
  Physio-Chemical and Sensory Properties of Protein-Fortified Extruded Breakfast Cereal/Snack Formulated to Combat Protein Malnutrition in Developing Countries
  Author(s): Navam SH, Tajudini AL, Srinivas JR, Sivarooban T and Kristofor RBNavam SH, Tajudini AL, Srinivas JR, Sivarooban T and Kristofor RB
  
  Protein malnutrition is prevalent in the developing parts of the world and children are the most affected. Millet, beans, and rice mixed with soymeal flour were processed to produce an extruded product using a single screw extruder. The Central Composite Design (CCD) of the Response Surface Methodology at varying temperatures (190-275°C) and screw speeds (60-110 rpm) was used to obtain best extrusion conditions to develop a protein-enriched extruded product with desirable physio-chemical and sensory properties. Sensory properties were evaluated in terms of color and overall visual acceptability of the extruded products using a nine-point hedonic scale. The results suggested that the two extrusion variables, barrel temperature and screw speed, influenced the extrudate physio-chemical and sensory properties. The fat absorption capacity and water solubility index were unaffected by .. View More»
  DOI: 10.4172/2157-7110.1000359

  Abstract PDF