DOI: 10.17265/2159-5828/2012.07.002
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Mahesh B. Zamre, Manisha V. Jadhav, Uday S. Annapure

Abstract: Expanded snacks made up of corn, wheat and rice is very popular because of their texture. Sorghum is one of the important cereals, which is not so far studied well for extrusion processing. Due to presence of high amount of starch (56%-73%): sorghum could be the good candidate for manufacturing of expanded snacks. The extruded products obtained using extrusion conditions such as feed moisture content (12%-16%), die temperature (150-190 °C), screw speed (150-210 rpm) and feed rate (50-70 g min -1 ) are further …

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