Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
An instant porridge was developed from twin screw extruder from a combination of wheat grits, mango pulp, sugar and mango flavor. During the standardization, mango pulp was mixed with wheat grits at the rate 100-500 g kg-1. The moisture content of the samples was brought down to 12, 15 or 18% by low temperature drying. The properties of extrudates (expansion ratio and density) and porridge (water absorption index, water solubility index and sensory quality) were studied. Increase in feed moisture content resulted in the decrease in expansion ratio and Water Solubility Index (WSI) and increase in density and Water Absorption Index (WAI) of the extrudates. Increase in pulp level reduced the expansion ratio and WAI and increased the density and WSI. The products were developed with the best selected levels of mango pulp (30%) and feed moisture 15%) with added sugar (15%). Further the porridge was coated with sugar syrup (50°C) along with mango flavor. Porridge stored in LDPE and aluminum laminate pouches at ambient temperature remained acceptable upto 6 months. Mass consumer acceptability scores was found out to be 3.07 out of 4.00.
How to cite this article:
Neeraj Gandhi, Baljit Singh, Kanu Priya and Amarjeet Kaur. Development of Mango Flavoured Instant Porridge Using Extrusion Technology.
DOI: https://doi.org/10.36478/jftech.2013.44.51
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2013.44.51