Effect of Extrusion Conditions and Apricot Powder Incorporation on Colour Parameters of Rice Based Breakfast Snacks

Fiza Nazir, H. R. Naik and Syed Zameer Hussain

Division of Post Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology Kashmir Shalimar, Srinagar, J and K, India-190025.

Corresponding Author E-mail: mirfizanazir@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/2316

ABSTRACT: Taking broken rice flour as the base ingredient, apricot powder was used in this study for development of breakfast snacks using twin screw extruder. Response surface methodology using a central composite rotatable design was used to evaluate the effects of independent variables, namely composition  (0-40% apricot), barrel temperature (110–190 ^oC), screw speed (150–550 rpm) and moisture content (12.5-22.5%) on product colour parameters (L*,  a*, b*, chroma, hue angle and ∆E). Multiple regression equations were obtained to describe the effects of each variable on product responses (L*, a*, b*, chroma, hue angle and ∆E). The product responses were most affected by changes in composition, barrel temperature and to a lesser extent by screw speed and moisture content. Increase in temperature and apricot addition decreased luminosity; while increasing redness and yellowness of the extrudates compared to the control (0% apricot).

KEYWORDS: Color; apricot powder; rice broken; breakfast snacks; response surface methodology

[ HTML Full Text]