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Effect of processing variables on physico – chemical properties of Basmati rice – pigeonpea extrudates
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Teraiya, Rajay Jayantilal. Effect of processing variables on physico – chemical properties of Basmati rice – pigeonpea extrudates. Retrieved from https://doi.org/doi:10.7282/T3J67FP4

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TitleEffect of processing variables on physico – chemical properties of Basmati rice – pigeonpea extrudates
NameTeraiya, Rajay Jayantilal (author); Karwe, Mukund V (chair); ROGERS, MICHAEL (co-chair); Yam, Kit (co-chair); Rutgers University; Graduate School - New Brunswick
Date Created2012
Other Date2012-10 (degree)
SubjectFood Science, Rice--Processing
Extentxii, 92 p. : ill.
DescriptionExtrusion of pigeonpea and Basmati rice was carried out to find out if there are optimum extrusion conditions in terms of the processing variables that give desirable physico –chemical properties to extrudates. Pigeonpea is a nutritionallydense legume. Because extrusion canproduce low moisture and long shelf life products, itwouldbe useful to make pigeonpeaavailable to wider market.High protein contentof pigeonpeamay limit its use asan extrudable materialbecause high proteinsconcentrationusually curtailsexpansion. Basmati rice, being a traditional supplement and rich in starch,can provide an aid for expansionwhen mixed with pigeon pea flour.
A Brabender single screw extruder was employed for the extrusionof Basmati rice and pigeonpea flour mixture. Four factors of importance chosen for this studywere: ratio of whole pigeonpea to Basmati rice (25% to 75%), barreltemperature(120°C-160°C), moisture content (19-24%),and screw speed (120-180RPM). Response surface methodology (central composite design, CCD) was first used to design experiments.Based on results of the CCD design,a three factor Box-Behnken design(BBD)was employed which focused on the impact of three major parameters, namely, the temperature of the barrel (120°C-160°C), the moisture content (19-24%) and the screw speed (120-180 RPM)on extrudate properties.
The fraction of pigeonpea in the mixture that could provide acceptable exapanded product with sufficient amount of protein was 0.5 or 50%. The processability was not significantly affected up to 50% pigeonpea in the mixture. Theparticle size distribution (PSD) hadsignificant effect on the physico-chemical properties of extrudate.
Moisture content of the finished product was inversely proportional to the barrel temperature. An increase in temperature and/or screw speed caused a decrease in bulk density of the extrudate.Water solubility index (WSI) and water absorption index (WAI) increased with increase in barrel temperature. WSI was also influenced by fraction of pigeonpea in the mixture with a positive correlation. An increase in the screw speed reduced the brown color and increased the brightness of the extrudate to some extent.
NoteM.S.
NoteIncludes bibliographical references
NoteBy Rajay Jayantilal Teraiya
Genretheses, ETD graduate
Persistent URLhttps://doi.org/doi:10.7282/T3J67FP4
Languageeng
CollectionGraduate School - New Brunswick Electronic Theses and Dissertations
Organization NameRutgers, The State University of New Jersey
RightsThe author owns the copyright to this work.
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