Process Optimization and Characterization of Cereal Based Ready-to-Eat Extruded Snack Food

Abstract

The cereal based Ready-To-Eat (RTE) snack, was prepared with blends of various flours including rice, corn, oats, barley and foxtail millet, using a twin screw extruder. Various trials were conducted with different proportions of raw materials. Based on sensory evaluation, the best proportion of ingredients used at the rate of 46% of rice flour, 36% of corn flour, 6% of oats, 6% of barley and 6% of foxtail millet was selected for further analysis. Physical parameters, chemical composition, textural characteristics, along with the sensory acceptability of the product were conducted. The physical parameters including length, diameter, bulk density and expansion ratio of the final product were 2.5cm, 1.9cm, 0.18g/cm3, 3.8, respectively. The proximate composition of prepared RTE snack contained 86.1% of carbohydrate, 11.2% of protein, 0.84% of fat, 1.18% of ash, 0.66 of % fiber, 6.3% of moisture content, 1.38% of calcium and 0.06% of phosphorus. The textural parameters hardness and fracture ability of the RTE snack are 551.58 gf and 6.52mm, respectively.