The present research work on development and evaluation of composite flour for missi
roti/chapati were carried out to develop the nutritious flours from various food commodities …

High-temperature short time (HTST) air puffing has been found to be very useful process for
production of potato–soy ready-to-eat snack food as it ideally produced highly porous and …

Response surface methodology was used to investigate the optimum operation conditions of
a single screw extruder and to analyze the effects of extrusion processing variables …

Effects of extrusion variables on extrudate characteristics of fish muscle‐rice flour blend
containing intermediate moisture (30–50%) were studied in an indigenously developed …

Abstract Ready-to-eat (RTE) potato-soy snacks were developed using high temperature
short time (HTST) air puffing process and the process was found to be very useful for …

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 …

Pumpkin powder blended with corn flour was used in the experiment. Response surface
methodology was adopted to seek the optimal extrusion conditions to develop the best …

Extrusion cooking of Soy-Sorghum blend with 5 level of blend ratio (5, 10, 15, 20 and 25% of
Soybean in blend), 3 levels of barrel temperature (80, 90 and 100° C) and 3 levels of feed …

Plant proteins in the form of flour, grits etc. are not in the palatable form as such due to lack
of meat like texture, flavour and appearance. Thus the present need exists to prepare a …

Soybean and millets being the nutritious food raw materials, snacks with millets and
soybean were attempted to help improve nutritional profile of the product. To examine the …