DEVELOPMENT OF EXTRUDED PRODUCTS USING PIGEON PEA BROKENS

Extrusion is widely used in the food industry due to its versatility high productivity low cost and energy efficiency. High quality products can be manufactured by extrusion. It is classified as a high temperature short time process to produce fiber rich products. It offers several advantages over other cooking processes such as faster processing time and significant reduction in energy consumed which results in lower product price. Pigeon pea broken flour contains higher amount of protein and its yellow and white colour of this flour makes it a very suitable ingredient in the production of many values added products. It appears to be a very attractive strategy to improve the nutritional status of the snack foods. The effects of feed moisture content level pigeon pea broken flour die head temperature and screw speed on different machine and physicochemical characteristic of extruded product were studied. The Response Surface Methodology (RSM) was used in designing the experiment. The optimum treatment conditions were found as 14.32(% w.b.) of FMC 37.55% of PBF 135 °C of DHT and 250 rpm of screw speed.