African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 819

Full Length Research Paper

Development and characterization of extruded product of carrot pomace, rice flour and pulse powder

Navneet Kumar*, B. C. Sarkar and H. K. Sharma
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur-148106, Punjab, India.
Email: [email protected]

  • Article Number - AA6306426186
  • Vol.4(11), pp. 703 - 717, November 2010
  •  Accepted: 07 May 2010
  •  Published: 30 November 2010



Rice flour was added in different proportions (10 - 30%) to dehydrated carrot pomace and pulse powder (CPPP) mixture having equal ratio. The formulation was extruded at different moisture content (17 - 21%), screw speed (270 - 310 rpm) and die temperature (110 - 130°C). The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory characteristics were measured as responses. Significant regression models were established with the coefficient of determination, R2 greater than 0.72. The results indicated that CPPP proportion and moisture content significantly influenced (P < 0.10) lateral expansion; temperature for water absorption index; screw speed and temperature for hardness and screw speed for sensory score. The compromised optimum condition obtained by numerical integration for development of extrudates were: CPPP mixture of 16.5% in rice flour, moisture content 19.23%, screw speed 310 rpm and die temperature 110°C. Sensory evaluation revealed that carrot pomace could be incorporated into ready-to-eat expanded products upto the level of 8.25%.


Key words: Twin screw extrusion, carrot pomace, response surface methodology, rice flour, pulse powder.

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