Journal of Food Processing & Technology

Masoodi L

Publications

• Research Article
  Physico-Chemical Composition and Functional Properties of Blended Flour Obtained from Lentil, Pumpkin and Barley for Development of Extrudates
  Author(s): Jabeen A, Hassan S, Masoodi L, Ajaz N and Rafiq AJabeen A, Hassan S, Masoodi L, Ajaz N and Rafiq A
  
  Barley based extruded snacks containing pumpkin and lentil was produced using twin screw extruder. Response surface methodology were used to optimize and evaluate the effect of three independent variables viz. feed composition (50% to 90% barley flour; 2.5% to 42.5% lentil flour and 7.5% pumpkin flour), moisture content (13% to 21%) and barrel temperature (115°C to 155°C) on lateral expansion, bulk density, water absorption index, water solubility index, SME and breaking strength of extrudates. Low barrel temperature and low moisture content were found to enhance the lateral expansion (37-70.8) whereas low barley content significantly reduced lateral expansion of extrudates. A significant increase in water absorption index was (5.34 g/g to 6.23 g/g) observed at high moisture content. The negative regression coefficients of feed composition, barrel temperature and moisture co.. View More»
  DOI: 10.4172/2157-7110.1000713

  Abstract PDF