Response surface analysis and extrusion process optimisation of maize–mungbean‐based instant weaning food |
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| Authors: | Salim Ali Baljit Singh Savita Sharma |
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| Affiliation: | 1. Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India;2. Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt |
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| Abstract: | This study was conducted to produce high‐quality weaning food from easily available and low‐cost raw materials by extrusion technology. Weaning mix was developed using extrudates of maize (Zea mays) and mungbean (Vigna radiata) flour with a twin‐screw extruder. Experiments were designed using three independent variables [feed moisture (12.6 – 19.4%), screw speed (349 – 601 rpm) and barrel temperature (108 – 192 °C)] and five dependent variables (specific mechanical energy, bulk density, water absorption index, water solubility index and degree of gelatinisation) at five levels of central composite rotatable design (CCRD). Optimisation results indicated that feed moisture of 14.33%, screw speed of 524 rpm and barrel temperature of 174 °C would produce maize–mungbean extrudates of preferable functional properties. The optimised weaning mix contained maize–mungbean extrudates 40%, skim milk powder 35% and sugar 25% (w/w). The nutrient content of the weaning mix was in accordance with the standards specified by PFA, (2004) with high protein and starch digestibility. |
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| Keywords: | Extrusion legumes (not soya beans) maize response surface methodology weaning foods |
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