Vol. 6, Issue 6 (2017)
Development of honey incorporated snacks using extrusion technology
Author(s): Jasia Nissar, Tehmeena Ahad and SZ Hussain
The growing nutritional awareness among the people has encouraged the snack production sector to produce nutritionally rich and healthy snacks. The objective of this study was to explore the suitability of incorporating different concentrations of honey powder into the corn based extruded snacks. Effects of adding different concentrations of honey powder, moisture content, barrel temperature and screw speed was investigated to optimize the levels of extrusion processing conditions for the development of honey powder incorporated extruded snacks. Co-rotating twin screw extruder was used for the production of corn based apple incorporated extrudates. Response surface methodology (RSM) at varying honey powder concentration ( 0-40%), feed moisture (12.5-22.5%), temperature (110-190°C) and screw speed ( 150-550rpm) was used to analyze the effect of each process variable on physical parameters viz. specific mechanical energy (SME), bulk density (BD), expansion ratio (ER) of corn- based honey powder incorporated snacks. Response surface models were established to determine the responses as function of process variables. Regression models were highly significant (p<0.01) with high correlation coefficient (R2>0.95).
How to cite this article:
Jasia Nissar, Tehmeena Ahad, SZ Hussain. Development of honey incorporated snacks using extrusion technology. J Pharmacogn Phytochem 2017;6(6):818-825.