Description

Lotus stem incorporation increase the fiber content of starch based extruded snacks. A systematic study was conducted for optimizing the blending level of lotus stem and broken rice for the production of expanded snacks through twin screw extruder by Srinagar Centre of AICRP on PHET. Response surface methodology was used to study the effects of feed composition, feed moisture, screw speed and barrel temperature on specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI), expansion ratio (ER), hardness and colour coordinates