Development of extruded fasting snacks by using vari rice, sweet potato and banana powder with applying response surface methodology

• Published in: Journal of food measurement & characterization 2016-09, Vol.10 (3), p.715-725
• Main Authors: Rathod, Rahul P., Annapure, Uday S.
• Format: Article
• Language: English
• Subjects: Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Engineering; Food Science; Original Paper
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-016-9356-6

Fasting is an integral part of the Indian culture and tradition. Traditionally, during fasting people would like to eat vari rice, sago, tubers and fruits. Vari rice ( Echinochloa colonum ) is the seed of a grass which frequently grows along with the paddy in the field. It provides the nourishment and energy equal to rice. It is rich source of minerals, vitamins, digestible fiber and starch as a major component and its products are slowly digestible. The present study was aimed to develop extrudate snacks for fasting purpose using vari rice, sweet potato and unripe banana powder and evaluate for their physicochemical and sensory properties by using response surface methodology. The die temperature has been varied from 160 to 180 °C with screw speed of 170–190 rpm at constant feed rate 16 rpm (70 g/min) and the feed moisture of the raw material was in the range of 16–21 %. The blend of vari rice, sweet potato and unripe banana powder in the ratio of (40:40:20) extruded at 180 °C die temperature, screw speed of 170 rpm with 16 % moisture content was most acceptable.