Journal of Food Processing & Technology

Sasikumar R

Publications

• Research Article
  Optimization of Iron Rich Extruded Moringa oleifera Snack Product for Anaemic People Using Response Surface Methodology (RSM)
  Author(s): Vivek K, Pratibha Singh and Sasikumar RVivek K, Pratibha Singh and Sasikumar R
  
  Moringa oleifera, a multiuse tree has numerous medicinal properties. Most parts of the Moringa tree are edible among these leaves are the most nutritious part of the tree and are having good quantity of iron content. Incorporation of nutritional properties via addition of natural components present in fruits and vegetables is a relatively novel concept. One of the most effective ways of achieving this is via extrusion technology. The present study deals with the development of extruded snacks by incorporation of Moringa oleifera leaf powder in finger millet using a lab-scale twin screw extruder. The main aim of this study is to optimize the extrusion process using Response Surface Methodology (RSM). The effect of feed moisture, blend ratio and barrel temperature on product responses viz. mass flow rate (MFR), expansion ratio (ER), bulk density (BD), wate.. View More»
  DOI: 10.4172/2157-7110.1000639

  Abstract PDF