Effect of extrusion variables and chickpea flour incorporation on physical properties of Corn- cauliflower waste based extruded snacks

Abstract

In the present study different levels of chickpea flour (10-40) were added to optimized level (90:10) of Corn and cauliflower waste blend. The independent variables included were composition (10-40), moisture content (9-13%), screw speed (137-387 rpm) and barrel temperature (85-185 oC). Response variables were Bulk density, Expansion ratio (ER) and hardness. Response surface models were established to determine the responses as function of process variables. Results indicate that increase in composition leads to increase in bulk density, & hardness. Temperature had negative effect on Bulk Density, and hardness. Moisture had positive effect on Bulk Density and hardness.