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Effect of processing variables on physico – chemical properties of Basmati rice – pigeonpea extrudates
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Title
Effect of processing variables on physico – chemical properties of Basmati rice – pigeonpea extrudates
Name
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Teraiya
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Rajay Jayantilal
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1983-
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Rajay Teraiya
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author
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Karwe
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Mukund V
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Mukund V Karwe
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Advisory Committee
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chair
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MICHAEL
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MICHAEL ROGERS
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Advisory Committee
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co-chair
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Yam
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Kit
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Kit Yam
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Advisory Committee
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co-chair
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Rutgers University
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degree grantor
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Graduate School - New Brunswick
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school
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Text
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theses
OriginInfo
DateCreated
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2012
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2012-10
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2012
Place
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xx
Language
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eng
Subject
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Topic
Food Science
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Title
Rutgers University Electronic Theses and Dissertations
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ETD_4286
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electronic resource
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application/pdf
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text/xml
Extent
xii, 92 p. : ill.
Note
(type = degree)
M.S.
Note
(type = bibliography)
Includes bibliographical references
Note
(type = statement of responsibility)
By Rajay Jayantilal Teraiya
Subject
(authority = ETD-LCSH)
Topic
Rice--Processing
Identifier
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http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000066999
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Graduate School - New Brunswick Electronic Theses and Dissertations
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rucore19991600001
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doi:10.7282/T3J67FP4
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ETD graduate
Abstract
Extrusion 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.
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.
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The author owns the copyright to this work.
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Name
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Teraiya
GivenName
Rajay
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Permission or license
DateTime
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2012-09-25 17:26:22
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Name
Rajay Teraiya
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Affiliation
Rutgers University. Graduate School - New Brunswick
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I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
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