Effect of Extrusion Process Parameters on Textural Properties of Maize-Millet Based Soy Fortified Extruded Product

Abstract

Extrusion technology combines a series of unit operations which includes mixing, kneading, cooking, shaping, heating, shearing and forming to develop cheaper, uniform and valuable products. It is flexible, environmental friendly, economical, commercial and very powerful technique used to develop directly expanded snacks in the area of food processing. Extrusion is a hightemperature short-time (HTST) process which has instantaneous pressure and thermal action along with mechanical shearing that produces some modifications like starch gelatinization, protein denaturation, inactivation of enzyme and anti-nutritional activity, increased digestibility and organic value of proteins (Singh et al., 2007). The utilization of locally and easily available raw materials in extrusion International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 9 Number 6 (2020) Journal homepage: http://www.ijcmas.com