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Abstract The present study aims to optimize the process variables for development of ready-to-eat (RTE) iron-rich extruded snacks from locally available food grains (barnyard millet, defatted soy flour, amla (Indian… Click to show full abstract
Abstract The present study aims to optimize the process variables for development of ready-to-eat (RTE) iron-rich extruded snacks from locally available food grains (barnyard millet, defatted soy flour, amla (Indian gooseberry) and rice flour). Experiments were carried out using Box-Behnken design with three independent parameters viz, blend ratio (barnyard: defatted soy flour), barrel temperature (°C), and amla (g/100 g of the total flour) and six responses viz. bulk density (BD), crispiness (CR), the color difference (ΔE), iron, ascorbic acid and protein content. It was found that all independent parameters significantly (p
Journal Title: Lwt - Food Science and Technology
Year Published: 2020
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