Optimization of extrusion process for development of antioxidant rich extrudates from finger-millet and horse-gram in rice matrix

Abstract

Innovative ready-to-eat extruded snack from optimized composite flour comprising of rice, finger millet and horse gram in a ratio of 40:50:10 was produced. Statistical optimization was carried out using central composite design of response surface methodology (RSM) and second order polynomial models were fitted to responses to understand the effect of different extrusion variables (feed moisture, temperature and screw speed) on product responses.All operational variables were found to have significant (P