EFFECT OF MAJOR PROCESSING PARAMETERS ON THE QUALITY OF THE EXTRUDATES MADE OUT OF SOY-KODO BLENDS

Protein rich extruded products were prepared from different blends of soy- kodo blends using a single screw extruder and the physical properties of the extruded product were evaluated and related to process variables. With the help of Minitab 6.1.1 package, the effect of significance of independent variables were checked for dependent variables and value of R2 for full second order model were used to evaluate the significance of independent and interaction effects of extrusion process variables on the product’s various physical properties such as mass flow rate, specific length, sectional expansion index, volumetric expansion index, and longitudinal expansion index. From the results obtained for each response at different temperatures against blend ratio and moisture content, and following optimum level for preparation of best nutritious extrudates were prepared at 20 % blending of soybean, 15 % moisture content and 85°C temperature and snack prepared with 10 % blending of soybean at 15 % moisture content and 95°C temperature