Save DEVELOPMENT AND EVALUATION OF EXTRUDED PRODUCT OF RICE FLOUR AND APPLE POMACE

Abstract

The study was conducted in the Division of Food Science and Technology, SKUAST-K. Apple pomace was added in different proportions (0, 3, 6 and 9) to rice flour (Shalimar Rice 1) commonly grown in temperate region of Kashmir valley. The experiment was laid down in factorial completely randomized design (CRD), the formulation was extruded at different moisture content (14-16%), screw speed (500 rpm) and barrel temperature (140 160ºC). The extruded product was analyzed for the various parameters. The results revealed that density, water absorption index, L* value and hardness increased with the increase in moisture and decreased with the increase in barrel temperature. While as volume expansion ratio, water solubility index, a* value and b* value decreased with the increase in moisture and increased with the increase in barrel temperature. Also density, WSI, a* value, b* value and hardness increased with the increase in pomace level. However, WAI, volume expression ratio and L* value decreased with the increase in pomace level. It was observed that the rice extrudates blended with 3 per cent apple pomace and with 14 per cent feed moisture extruded at 160oC barrel temperature were found to be superior in terms of physical properties studied in comparison to other treatment.