Study on the effect of machine operative parameters on physical characteristics of rice/maize based fruit/vegetable pulp fortified extrudates

Abstract

 Rice / Maize based extruded products were formulated in addition to fruit (guava, banana) and vegetable (tomato, pumpkin) pulp to enhance the nutritive value and flavour to fulfil the requirements of children from three to five years old.  The Response Surface Methodology was used with machine parameters as independent variables (die temperature, screw speed and feed rate) while physical parameters such as expansion ratio, density and textural characteristics were analysed for model validation.  The extrusion of cereals by adding 10% of pulp of fruit and vegetable was an added advantage on nutrition and structure.  The final product was agreeable in terms of physical structure by slightly compromising in expansion and texture. The banana added extrudates of rice and maize had maximum expansion and lower in toughness.

Keywords: Extrusion process, fruit and vegetable fortified extrudates, response surface method; snack food, optimization