Process Optimization for Development of Extruded Snack from Brown Rice-Amaranth-Moringa Seed Powder Blend

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dc.contributor.authorJaipal, MKen_US
dc.contributor.authorSutar, Ren_US
dc.contributor.authorDixit, Aen_US
dc.contributor.authorV, Ren_US
dc.contributor.authorJoshi, ND.en_US
dc.date.accessioned2025-06-18T11:04:40Z
dc.date.available2025-06-18T11:04:40Z
dc.date.issued2025-02
dc.description.abstractThe study was aimed at utilizing brown rice, germinated amaranth and moringa seed powder in the development of nutritious extruded product. The extruded product was optimized by employing Response Surface Methodology using Central Composite Rotatable Design (CCRD). The experiment consists of three independent variables each having five different levels. The process variables were selected as feed moisture content (8-16%), blend ratio of brown rice flour: germinated amaranth flour: defatted moringa seed powder (50:45:5, 50:40:10, 50:35:15, 50:30:20 and 50:25:25) and barrel temperature (100-140ÂșC). Optimization was done on the basis of product responses i.e. bulk density, expansion ratio and hardness. The values of bulk density, expansion ratio and hardness of extruded products ranged between 0.06 to 0.35 g/cm2, 2.30 to 3.34 and 497.48 to 1425.17 g, respectively. The optimum values of extrusion conditions obtained through numerical optimization were blend ratio (50:30:20), feed moisture content (12%) and barrel temperature (1300C). The corresponding predicted values for bulk density, expansion ratio and hardness was 0.0964 g/cm3, 3.33 and 617.16 g, respectively with desirability 0.912. Whereas the corresponding experimental values for bulk density, expansion ratio and hardness were 0.0939 g/cm3, 3.35 and 635.56 g, respectively. Thus, it is concluded that the brown rice, germinated amaranth and defatted moringa seed has potential to be incorporated in the development of nutritious extruded snacks.en_US
dc.identifier.affiliationsDepartment of Food Processing Technology, College of Food Technology, SDAU, Sardarkrushinagar, Banaskantha, Gujarat, Indiaen_US
dc.identifier.affiliationsCollege of Food Processing Technology and Bio Energy, AAU, Anand, Gujarat, Indiaen_US
dc.identifier.affiliationsDepartment of Food Processing Technology, College of Food Technology, SDAU, Sardarkrushinagar, Banaskantha, Gujarat, Indiaen_US
dc.identifier.affiliationsDepartment of Dairy Chemistry, GNPCDS, Kamdhenu University, Gujarat, Indiaen_US
dc.identifier.affiliationsDepartment of Food Processing Technology, College of Food Technology, SDAU, Sardarkrushinagar, Banaskantha, Gujarat, India.en_US
dc.identifier.citationJaipal MK, Sutar R, Dixit A, V R, Joshi ND.. Process Optimization for Development of Extruded Snack from Brown Rice-Amaranth-Moringa Seed Powder Blend . European Journal of Nutrition and Food Safety. 2025 Feb; 17(2): 67-83en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/248129
dc.languageenen_US
dc.publisherMs. M. B. Mondalen_US
dc.relation.issuenumber2en_US
dc.relation.volume17en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2025/v17i21635en_US
dc.subjectBrown riceen_US
dc.subjectamaranthen_US
dc.subjectmoringa seeden_US
dc.subjectextruded snacken_US
dc.subjectRSMen_US
dc.titleProcess Optimization for Development of Extruded Snack from Brown Rice-Amaranth-Moringa Seed Powder Blenden_US
dc.typeJournal Articleen_US
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