Development of Dietary Fibre Rich Fish Snack Products Using Twin Screw Extrusion

Development of Dietary Fibre Rich Fish Snack Products Using Twin Screw Extrusion

Development of Dietary Fibre Rich Fish Snack Products Using Twin Screw Extrusion

Submitted by

NIRMAL RAJ M

(10AG32013)

In partial fulfilment of the requirements for the award of the degree of

Bachelor of Technology (Hons) in Agricultural and Food Engineering

INDIAN INSTITUTE OF TECHNOLOGY, KHARAGPUR

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Under the Guidance of

Prof. P Srinivas Rao,

Department of Agricultural and Food Engineering,

IIT Kharagpur

November, 2013

CERTIFICATE

This is to certify that the Dissertation Report entitled, “Development of Dietary Fibre Rich Fish Snack Products Using Twin Screw Extrusion” submitted by Mr. M Nirmal Raj (10AG32013) to Indian Institute of Technology, Kharagpur in the partial fulfilment of the requirement for the award of degree of Bachelor of Technology in Agricultural and Food Engineering. This is a bonafide record of the Project work carried out by him under my supervision and guidance.

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ACKNOWLEDGEMENTS

I am grateful to the Department of Agricultural and Food Engineering, IIT Kharagpur, for providing me with an opportunity to work on this project. I would like to express my sincere gratitude to my project supervisor Prof. P Srinivas Rao of the Department of Agricultural and Food Engineering, IIT Kharagpur for his guidance, constant motivation and unconditional . I am indebted to him for his constructive criticism and suggestions for improvement at various stages of work. Also I would like to thank research assistant Barjindar Pal Kaur and my friends for all their suggestions and support throughout the project.

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CONTENTS

Cover Page                                                                                ii

CERTIFICATE                                                                        iii

ACKNOWLEDGEMENTS                                                        iv

CONTENTS                                                                                v

1. Introduction to Extrusion                                                                1

1. Background                                                                                1

1. Materials and Method                                                                3

1. Raw Materials                                                                                3
2. Preparation of chickpea flour                                                                3
3. Formulations                                                                                3
4. Extrusion Process                                                                        4
5. Product properties                                                                        5

1. Bulk Density                                                                        5
2. Expansion ratio                                                                        5
3. Water Absorption Index (WAI) and Water Solubility Index (WSI)                        5
4. Hardness                                                                                6
5. Sensory evaluation                                                                6

1. Observations                                                                                7

1. Trial Experiments                                                                        7
2. Observation                                                                                7

1. Conclusion and Discussion                                                                8

1. Conclusion                                                                                8
2. Discussion                                                                                8

1. Future Scope of Work                                                                8
2. References                                                                                9

LIST OF TABLES

Table 1: Standardization of Formulation                                                        3

Table 2: Process parameters optimization                                                        4