1. DEVELOPMENT AND QUALITY EVALUATION OF EXTRUDED SNACK BY
OPTIMIZED USE OF MULTI PSEUDO GRAIN FLOUR, FRUIT PULP FLOUR AND
ENCAPSULATED DECAFFEINATED GREEN COFFEE AND MIXED SPICE
OLEORESINS
Submitted by- Aratrika Ray
ID Number-14MTFTFP017
Submitted to- Dr.(Mrs).Genitha Immanuel
Associate Professor
Food Process Engineering
VSAET, SHIATS, Allahabad, U.P

2. TABLE OF CONTENTS
Introduction
Justification
Objective
Review of literature
Experimental Work Plan
Process Flow chart
References

3. INTRODUCTION
•Extrusion technology is a process involving a number of unit
operation like mixing, cooking, kneading, shaping and forming.
•The flexibility of the operation at different temperature ranges,
screw speed, die diameter makes the process of extrusion
suitable for various product development.
•The above project is aimed with preparation of a functional
food using extrusion technology by involvement of multi pseudo
grain flours and use of fruit pulp flour to form an expanded
snack food which should have a good sensory response along
with nutritional benefit.
•The final product to be developed is aimed at providing a
combined nutrition of the protein diet from the pseudo grains,
vitamin and fruit sugars from the fruit pulp powder, antioxidants
from the chlorogenic acid content of decaffeinated green coffee
oleoresins and natural flavor and aroma from the mixture of
spice oleoresins .

4. JUSTIFICATION
•Extrusion technology is a versatile way of transforming
raw materials into intermediate and final products.
•It is powerful way of making inedible cereals, grains into a
palatable product. Snacks are increasingly consumed in the
recent days by young generation as well as by others.
•It brings the goodness of not so well know pseudo grains
which are sufficiently more beneficial that true grains and
fruit pulp flours which often are not liked by consumers to
be taken as whole but can be used to develop a snack.
•An effort is to be made to prepare a complete natural food
with the healthier ingredients of nature which are most often
left unnoticed and consumed less due to less sensory
attraction.

5. •To develop a functional snack utilizing pseudo
grains (amaranth, buckwheat and quinoa) flours,
fruit pulp flour (banana and papaya) and
encapsulated green coffee extract and spice
oleoresins by extrusion technology and optimizing
the percentage of raw materials.
•To study the proximate, physical, physico-
chemical, microbiological , sensory analysis of the
developed extruded snack during storage of 3
months.
•To develop mathematical food process models of
the unit operation conducted in the research.

6. REVIEW OF LITERATURE
•Jain et al.(2013) formulated rice/maize based extruded products in addition to fruit and
vegetable pulp where they used the Response Surface Methodology along with machining
parameters for model validation. The final product was agreeable in terms of physical structure
by slightly compromising in expansion and texture. The banana added extrudates of rice and
maize had maximum expansion and lower in toughness.
•Nor (2013) conducted research on producing pumpkin flour from peel, pulp, rind and seed and
combined with corn grits up to 20% to prepare extruded product. The product was optimized
using Response Surface Methodology. From his work useful information regarding pumpkin
flour and its application in extruded expanded snack product was obtained.
•Sonkar, Sharma (2014) studied the sensory attributes of a low calorie ,high fiber extruded
fortified corn snack using corn meal, oat meal and whey protein concentrate and its carried out
its physico chemical and sensory analysis .They evaluated that the product with 80% corn meal
was most suitable nutritionally and sensory wise.
•Mäkilä et al. (2014) developed extrusion process to exploit black current juice press residue
from industrial side streams. The study presented a sustainable way of utilizing industrial press
residues from different processes of berry juice pressing for production of healthy snacks and
breakfast cereals.

7. REVIEW OF LITERATURE (continued)
•Obradovick et al.(2014) studied the preparation of extruded snack food using maize,
wheat, rye and rice are used as basic ingredients. They also studied the physical and
sensory attributes of the extrudates by varying the amount of protein and fiber. Different
extrusion parameters like temperature, screw speed and water content of the product
was studied to develop an acceptable product. In this paper, review of the newest
research and achievements in incorporating various raw materials that improve
nutritional value of the extruded food products was presented.
•Gat, Ananthanarayan (2015) aimed at studying quantitative changes in nutrimental,
physicochemical and physicochemical properties of rice-jackfruit seed flour blend
extrudates. Originality of this study demonstrated the feasibility of developing value
added extrudates with improved nutrimental and neutraceutical appeal. The study
showed the potential for utilization of jackfruit seed which is part of the waste
generated in large quantities when the fruit is processed or consumed
• Gutierrez et al. (2015) studied the antioxidant activity of betalains present in red
cactus pear under extrusion condition. The aim of this study was to evaluate the effect
of extrusion conditions on the chemical components of red cactus pear encapsulated
powder.

8. EXPERIMENTAL WORK PLAN
S.NO VARIABLES LDESCRIPTION
1 PRODUCT Extruded fortified snack
2 REPLICATIONS 5
3 RAW MATERIAL Pseudo grains (amaranth, buckwheat, quinoa),fruit pulp flour( papaya,
banana),spice mix oleoresin( ginger, cardamom, allspice , cinnamon) ,decaffeinated
green coffee oleoresin.(20%) concentrated.
4 PRE TREATMENTS 2 Treatments-
1.Spray drying(For banana pulp),(Encapsulation of spice oils and decaffeinated
green coffee oleoresin
(120°C- inlet air temperature
70°C-Outlet product temperature)
2.Counter current cabinet drying papaya pulp)
(80°C –inlet air temperature
35°C-outlet air temperature)
5 EXTRUSION
VARYING DIE
TEMPERATURE, DIE
SPEED, DIE RPM
1.Twin screw counter current and co current extrusion
2.Single screw counter current and co current extrusion
6 QUALITY
EVALUATION
Proximate, physical, physico-chemical ,nutritional, microbiological , sensory ,
shelf life study
7 STATITICAL
ANALYSIS METHOD
ANOVA

9. METHOD OF PRODUCT DEVELOPMENT
FLOW CHART
Procuring raw materials( pseudo grain flour, fruit pulp flour, spice and decaffeinated green coffee oleoresin)
Optimizing proportion of raw material
Weighing of raw materials
Dry mixing (Mixing of grain flour, fruit pulp flour) in different proportions
Wet mixing of the above mix with nutritive sweetening agent, encapsulated spice oleoresin and decaffeinated
green coffee oleoresin
Final pre-blending
Addition of benzoate for preservation
Extruding (Twin screw co-extruder)
Drying of the product Glazing of product crystallized sugar

10. CONCLUSION
The experiment to be conducted will help to
develop a wholesome and nutritional product
made out of natural ingredients which are
otherwise not so explored and unconventional
and made into the form of a snack suitable for
consumption by all .Storage studies and sensory
evaluation to be conducted will be beneficial to
optimize the product to the best level of
palatability without compromising the nutritional
benefit.

11. REFERENCES
•Gutiérrez- Martha G. Ruiz, Guerra- Carlos A. Amaya, Ramos- Armando Quintero(2015), Effect
of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder,
Molecules 2015, 20, 8875-8892.
•Gat Yogesh and Ananthanarayan Laxmi (2015), Physicochemical, Phytochemical and
Nutrimental Impact of Fortified Cereal Based Extrudate Snacks: Effect of Jackfruit Seed Flour
Addition and Extrusion Cooking, Advance Journal of Food Science and Technology 8(1): 59-67,
2015.
•Jain Dilip, Devi Mridula, Thakur Neharika (2013), Study on the effect of machine operative
parameters on physical characteristics of rice/maize based fruit/vegetable pulp fortified
extrudates, Agric Eng Int: CIGR Journal, Vol. 15, No.2.
•Mäkilä Leenamaija, Laaksonen Oskar, Diaz Ramos Martin Jose, Vahvaselkä Marjatta (2014),
Exploiting blackcurrant juice press residue in extruded snacks, LWT - Food Science and
Technology 57 (2014) 618-627.
•Nor Md Norfezah (2013),Development of expanded snack foods containing pumpkin flour and
corn grits using extrusion technology, Thesis of Doctor of Philosophy, Massey University
,Palmerstone North, New Zealand.
•Obradović Valentina, Babić Jurislav, Šubarić Drago, Ačkar Đurđica, Jozinović Antun (2014),
Improvement of nutritional and functional properties of extruded food products, Journal of Food
and Nutrition Research, Vol. 53, 2014, No. 3, pp. 189–206.
•Sonkar Chitra, Sharma Shakti (2014), Development and quality evaluation of extruded fortified
corn snack, International Journal of Food and Nutritional Sciences, Vol.3, Iss.4, Jul-Sep 2014,
2320 –7876