Anthocyanin Extraction from Red Amaranthus (Amaranthus Gangeticus)

Development of Dietary Fibre Rich Protein Based Snack Product Using Twin Screw ExtrusionPresented By:Nirmal Raj MRoll No. 10AG32013

Under the guidance of Prof. P Srinivas RaoDepartment of Agricultural and Food Engineering IIT Kharagpur EXTRUSION

Extrusion cooking technology has been widely used in the food industry to make a variety ofproducts such as snack food, baby food, breakfast cereals, pasta, wrappers for oriental dumplings,pet foods, etc. An extruder consists basically of one or two screw shafts within a barrel. The foodmaterial is transported down the barrel by the rotating screws and exits through a die of givenshape. Extrusion cooking is, in general, a high temperature, high pressure, and short time process.This process allows for modifications to the food texture and flavour.

2WHY EXTRUSION?Beneficial nutritional effects range from increased protein and starch digestibility to the preparation of low-cost, protein enriched or nutritionally balanced foods.Extruders minimize the operating costs and higher productivity than other cooking process, combining energy efficiency and versatility Cooks starch and other ingredients in the recipeShapes and sizes of the productControls the product density (expansion)Improve survival by providing pasteurized feed free from pathogenic organisms3Major ObjectivesThe objective of the present study is To develop protein and fiber based extruded products with composite flour (chickpea, oats, corn, rice).To optimize composite flour mixture and process parameters (barrel temperature, screw speed, feed moisture content) considering best extrudates physical characteristics. To study the effect of process parameters on the physical properties (bulk density, expansion ratio, water absorption index, water solubility index and colour) and to analyse the texture profile of extrudates..4RAW MATERIALSChickpea flour: Protein sourceOat flour: Soluble Dietary FiberRice Flour: Starch source (Structure forming material)Corn flour: Starch source (For more expansion)Add photos5Chickpea: Protein source

Chickpeas have one of the highest nutritional compositions of any dry edible pulse and do not contain any specific major anti-nutritional factors. Research has shown that chickpeas are an excellent source of protein (24.4%), dietary fiber (9.0%), complex carbohydrates (60.0%), In addition, chickpea have been reported to reduce the levels of cholesterol and blood glucose. Hence, chickpeas are increasingly being used in healthy diets to promote general well-being and to reduce the risk of cardiovascular diseases and diabetes.Chickpeas have a high (4050%) starch content, which may favour an extrusion process to produce directly expanded snack foods. Dietary fibersSDF from extruded oat bran was found to have more aggregates, higher gelatinization temperature, higher solubility, swelling capacity and solvent retention capacity, and an improvement in foam ability.

CCRD Experiment Design NameUnits-1 Level+1 Level-alpha+alphaTemperatureoC170190160200Screw Speedrpm7512560140Moisture Content%db16221424Optimization of composite flourLowConstraintsHighA: Rice flour40B: Corn flour1015C: Chickpea3515D: Oats35A+B+C+D100Composition of different blendsRunRice flourCorn flourOats flourChick Pea Flour1401018.531.52401035153401015354401031.518.55401028226401035157401030208401020309401015351040103515114010252512401015351340102327Response variable DataIndependent variablesDependent variableRunRice flourCorn flourOats flourChickpea FlourExpansion ratio1401018.531.53.102401035151.23401015353.394401031.518.51.25401028221.466401035151.257401030201.78401020303.089401015352.410401035151.311401025252.1312401015353.4313401023273.3Mention independent variable and response above table11Where, C is the amount of Chick Pea flour and D is the amount of oats flour.

Model for formulationSourceSum of SquaresdfMean SquareF Valuep-value prob> FRemarksLinear Mixture13.94113.9427.960.0004significantCD0.9210.921.840.2052Residual4.98100.5Lack of Fit4.1750.830.110.049Pure Error0.8250.16Not significantCor Total19.8412R sqare mention12OPTIMISED FORMULATIONNumberRice flourCorn flourChickpea flourOats flourExpansion RatioDesirability1401032183.100.98Extruded product

PROCESS PARAMETERS EXPERIMENTAL DESIGNRunA:Temp oCB:Screw Speed (rpm)C: Moisture Content (db %)117075162190751631701251641901251651707522619075227170125228190125229160100191020010019111806019121801401913180100141418010024151801001916180100191718010019181801001919180100192018010019Product properties

PROCESS RESPONSERunA:Temp oCB:Screw Speed (rpm)C:Moisture Content (db%)Expansion RatioBulk Density (g/cm3)WAIWSIHardness (N)117075163.491.215.8037.655.55219075163.821.055.9140.253.453170125163.521.174.9622.452.714190125163.641.075.2125.750.75517075222.231.915.8438.190.71619075222.471.706.1843.581.207170125222.191.925.1122.187.088190125222.291.875.2326.275.079160100193.121.315.1824.764.9710200100193.321.245.7029.371.481118060193.271.276.3246.371.5412180140192.931.464.5720.667.7113180100143.311.255.4126.225.1114180100241.972.165.6630.3163.7715180100192.861.655.5628.873.3616180100192.391.715.5628.872.5017180100192.391.775.5628.871.2018180100192.881.555.5628.866.5919180100192.891.505.5628.866.0020180100192.971.365.5628.871.34Highlight higher and lower values17ANOVA table for Expansion RatioSourceSum of SquaresdfMean SquareF Valuep-value (Prob > F)Model4.96490.5529.0780.0009significantA-Temperature0.09410.0941.5400.2429B-Screw Speed0.06510.0651.0690.3255C-Moisture Content4.17514.17568.72< 0.0001AB0.01510.0158.2520.0025AC0.00210.0020.0270.8734BC0.00110.0010.0100.9220A20.38710.3876.3620.0303B20.21210.2123.4930.0912C20.02410.0240.3980.5425Residual0.608100.061Lack of Fit0.25150.0500.7060.6443not significantPure Error0.35650.0712Cor Total5.57119R-Squared0.96Adj R-Squared0.9218effect of temperature and screw speed on expansion ratio

The regression analysis results showed that feed moisture content had a negative linear effectBarrel temperature had positive linear effects on ERIt was observed on the response surface plot that decreased screw speed led to a significant increase of ER at low moisture levels, whereas the effect was minor at high moisture levels19ANOVA table for Bulk densitySourceSum of SquaresdfMean SquareF Valuep-value prob> FModel1.76262690.19584711.991010.0003significantA-Temperature0.02925710.0292571.7912720.002B-Screw Speed0.0163210.016320.9992170.041C-Moisture Content1.44114211.44114288.23581< 0.0001AB0.00540910.0054090.3311770.5777AC1.04E-0611.04E-066.39E-050.9938BC0.0060110.006010.3679640.5576A20.14997610.1499769.1825050.0127B20.06973510.0697354.2696080.0657C20.03613810.0361385.2126160.0677Residual0.163328100.016333Lack of Fit0.04745450.0094910.4095270.8252not significantPure Error0.11587550.023175Cor Total1.92595419R-Squared0.93Adj R-Squared0.86RSM for effect of screw speed and temperature on bulk density

ANOVA table for Water Absorption IndexSourceSum of SquaresdfMean SquareF Valuep-value prob> FModel3.07890.34240.673< 0.0001significantA-Temperature0.21010.21025.0050.0005B-Screw Speed2.78112.781330.768< 0.0001C-Moisture Content0.05910.0597.0610.0240AB0.00110.0010.0950.7641AC0.00110.0010.1490.7079BC0.00210.0020.2910.6012A20.01210.0121.4770.2521B20.01110.0111.3050.2800C20.00010.0000.0310.8645Residual0.084100.008Lack of Fit0.08450.017Non-significantPure Error050Cor Total3.16219R-Squared0.97Adj R-Squared0.95RSM for effect of screw speed and moisture content on WAI

ANOVA table for Water Solubility IndexSourceSum of SquaresdfMean SquareF Valuep-value prob> FModel945.5209105.05849.463< 0.0001significantA-Temperature39.195139.19518.4540.0016B-Screw Speed826.1881826.188388.983< 0.0001C-Moisture Content8.69218.6924.0920.0706AB0.04510.0450.0210.8872AC1.62011.6200.7630.4030BC1.62011.6200.7630.4030A20.27410.2740.1290.7267B266.148166.14831.1430.0002C21.33111.3310.6270.4469Residual21.240102.124Lack of Fit21.24054.248Non-significantPure Error050Cor Total966.7619R-Squared0.98Adj R-Squared0.96effect of screw speed and moisture content on WSI

ANOVA table for Hardness of extrudatesSourceSum of SquaresdfMean SquareF Valuep-value prob> FModel10113.2591123.6954.0850.019significantA-Temperature15.675115.6754.560.8016B-Screw Speed10.968110.9686.390.0845C-Moisture Content9217.43719217.43733.5090.0001AB0.69610.6960.0020.960AC38.106138.1060.1380.717BC2.22612.2260.0080.930A296.841196.8410.3520.566B217.390117.3900.0630.806C2642.3221642.3222.3350.157Residual2750.6810275.068Lack of Fit2711.945542.3880.0631.834.Non significantPure Error38.73857.747Cor Total12863.9319R-Squared0.98Adj R-Squared0.95effect of moisture content and temperature on extrudate hardness

Optimization of parametersParametersGoalLower LimitUpper LimitTemperatureis in range160200Screw Speedis in range60140Moisture Contentis in range1424Expansion Ratiomaximize1.9703.822Bulk Densityminimize1.0552.161WAIis in range4.5706.320WSIis in range20.60046.300Hardnessminimize25.110163.770Temp. (oC)Screw Speed (rpm)Moisture Content (db%)Expansion RatioBulk Density (g/cm3)WAIWSIHardness (N)Desirability19075163.7281.0655.99438.87048.3500.973Colour AnalysisConclusionIncrease in screw speed reduces the residence time of food inside the extruder and thus the heat injury caused to the food constituents is less. On the other hand, shear damage is enhanced with increase in the rotational speed of the screw. As far as hardness is concerned, barrel temperature have negative effect on it whereas feed moisture content have significant positive effect. Soluble fiber leads to better expansion volumes while less affecting bulk density of extruded products compared to insoluble fiber components.

30Future Scope of the WorkMicrostructural features using SEM.Accelerated storage study for shelf life prediction.Heat and Mass transfer analysis of feed inside barrel.

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