Abstract:
Breakfast cereals are very popular, and globally their consumption is growing, thanks to continuous product innovation. The product was elaborated with a rice and maize grit, using the proportion of 40% rice grit and 45% of maize grit including additional functional ingredients. The sample formulation was processed in a single-screw extruder at AHZ Agro Industry Pvt Ltd from 2009 to 2010. The extrusion parameters were set at temperatures of 180°C to 200°C; mixture moisture during processing set at 20%; screw speed set at 180 rpm; feeding rate of 2033gm/minute and circular matrix of 3.5mm. The developed extrusion sample was filled with chocolate cream using injection nozzle. The formulated ingredients were manually collected, dried to a forced air circulation oven dryer. The result of extruded sample showed 6.41g /g water absorption, 44.50%water solubility, and 8.89 expansion values. The bulk density was 0.25 gm/cc and 1,087.44g of instrumental texture evaluation for the sample was obtained. The paste viscosity was 130 Cp at 45 °c was an important attribute to study the functional properties of sample. The aim of this work was to evaluate the operational technological aspects of extrusion ready to eat nutritious snacks obtained with a mix of rice grit, corn grit, cocoa powder and food grade additives, by the analyses of expansion value, water absorption, water solubility, bulk density, viscosity and
sensory Proximate values of the extruded cookie byte was 2.5% moisture, 11.6 % fat, 8% protein, 75% carbohydrate 1.7% ash, 1.25% dietary fiber and 475mg Ca in percentile respectively. It can be concluded that the use of rice and maize grit to elaborate extruded cookie byte snacks with good technological properties
