DEVELOPMENT

DEVELOPMENT OF
OF PROTEIN-RICH
PROTEIN-RICH READ-TO-EAT
READ-TO-EAT
EXTRUDED
EXTRUDED SNACK
SNACK FROM
FROM AA COMPOSITE
COMPOSITE BLEND
BLEND OF
OF
CORN,
CORN, LENTIL
LENTIL AND
AND MOONG
MOONG DHAL
DHAL FLOUR
FLOUR

MANOJ KUMAR (GFT/100418)

RIZWAN JAMEEL (GFT/122132)
KAUSHIK RAJ (GFT/14/1305)
JOYDEEP DAS (GFT/14/1102)
 INTRODUCTION
• Extrusion technique is a process in food processing
technology which combines several unit operations
including mixing, cooking, kneading, shearing,
shaping and forming.
• Extrudate is a product obtained after passing of feed
through a die of specific diameter.
• Extruder is a machine or equipment by using which
extrusion is done.
 Classification of Extrusion Processes
• Low-shear (forming) extruders: used to increase density
of material that is generally high in moisture (e.g. pasta)
using low screw speeds.

• Medium-shear stress: used to process raw materials with

lower moisture content with higher energy inputs (e.g. pet
foods, aquatic feeds, texturized vegetable protein).

• High-shear stress: where extrusion speeds and energy

inputs are high to process low-moisture raw materials in a
short length-to-diameter ratio barrel. Highly expanded
products are obtained (e.g. snacks, breakfast cereals).
 Purpose of study

• Formulation of mix using different flours i.e. corn,

lentil, and moong dhal.
• Extrusion of mixture at high temperature using twin
screw extruder.
• Production of high protein extrudate and analysis
using different standardized techniques.
 Raw material used

• Corn (Zea mays)

• Lentil (Lens culinaris)

• Moong bean (Vigna radiata)

Composition of different flours
 Flow diagram for preparation of extrudate
Corn, Lentil & Moong Dhal
 
Washing

 
Drying

 
Grinding

Addition of moisture
 

Conditioning
 

Extrusion
 

Packaging
Extrusion Experiment Design
Screw speed
(rpm)
 Different tests used
Evaluation of the flour Evaluation of the extrudate

Moisture Moisture
Ash
Ash Protein
Protein Fat
Fat Lateral expansion
Bulk density
Water absorption index
Hardness
Sensory evaluation
Products obtained
Products obtained
Products obtained
Products obtained
 Conclusion
There are numerous variety of extruded products are
available in market to fulfill nutritional demand with
qualities like easy to digest and simply produced. But
a unique combination of cereal:legume:pulse has
given product which is highly accepted by people. In
order to produce a good quality product a proportion
of corn:lentil:moong (80:10:10) can be used.
 Eat Healthy & Stay Healthy

Eat Nutritious & Be Courageous