Journal of Food Processing & Technology

Defence Food Research Laboratory, Siddartha Nagar, Mysore, 570011, India

Biography

Dr. Khan MA working as a Defense Food Research Laboratory, Siddartha Nagar, Mysore -570011, in the department of Food Research. He has  interest in the field of Food Research and Technology and has published articles entitled Effect of Pumpkin Flour on the Rheological Characteristics of Wheat Flour and on Biscuit Quality . He is from Mysore.

Publications

• Research Article   
  Optimization of Feed Moisture and Sugar Content in the Development of Instant Rice Porridge Mix Using Extrusion Technology
  Author(s): Khan MA*, Mahesh C, Srihari SP, Sharma GK and Semwal AD
  
  Instant rice porridge mix was developed using twin-screw extruder based on rice extrudates, sugar, milk powder, flavoring agents and dry nuts. Response surface methodology was used to optimize the ingredients levels. Stability of instant rice porridge mix packed in polypropylene (PP) and Metallised polyester (MP) pouches was evaluated by monitoring changes in physico-chemical and sensory attributes periodically. Effect of feed moisture and sugar content on the Increase in feed moisture and sugar content on the functional and sensory attributes of the rice porridge mix was studied. An increase in the moisture content and sugar content resulted in the decrease in expansion ratio with the increase in bulk density thereby affecting the sensory quality of rice porridge mix. Instant rice porridge mix remained stable and acceptable for 9 and 12 months in PP and MP packaging materials under a.. View more»
  

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