EFFECT OF IRON ENRICHMENT ON PHYSICAL PROPERTIES OF RICE BASED EXTRUDED SNACKS

SHRADDHA BHOPLE¹*, MOHAN SINGH^2
1Department of Post Harvest Process and Food Engineering, College of Agricultural Engineering, JNKVV, Jabalpur, 482004, Madhya Pradesh, India
²Department of Post Harvest Process and Food Engineering, College of Agricultural Engineering, JNKVV, Jabalpur, 482004, Madhya Pradesh, India
* Corresponding Author : shraddhabhople@gmail.com

Received : 25-04-2017     Accepted : 29-04-2017     Published : 24-05-2017
Volume : 9     Issue : 24       Pages : 4282 - 4284
Int J Agr Sci 9.24 (2017):4282-4284

Keywords : Rice flour (RF), Ashwagandha powder (AP) and Blanched and dried Spinach powder (BDSP), Moisture content, Specific length and water absorption index
Academic Editor : Kishore Nalabolu
Conflict of Interest : None declared
Acknowledgements/Funding : This work was supported in part by Collage of Agricultural Engineering Jawaharalal Nehru Krishi Vishwavidyala Jabalpur, Madhya Pradesh.
Author Contribution : All author equally contributed

The present study focused on the use of rice based iron enriched functional food from ashwagandha powder ready-to-eat snack products using extrusion cooking. Iron enrich extruded products were prepared from different blends of rice flour, spinach powder and ashwagandha powder blends using a single screw extruder and the physical properties of the extruded product were evaluated and related to process variables. A central composite rotatable design (CCRD) and response surface methodology was used to evaluate the significance of independent and interaction effects of extrusion process variables on the product’s various physical properties (moisture content, specific length, water absorption index) CCRD based prediction models were developed by CCRD base optimization to relate to the product responses to the process variables as well as to obtain response surface plots.

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