Abstract
Expanded snacks made up of corn, wheat and rice is very popular because of their texture. Sorghum is one of the important cereals, which is not so far studied well for extrusion processing. Due to presence of high amount of starch (56%-73%): sorghum could be the good candidate for manufacturing of expanded snacks. The extruded products obtained using extrusion conditions such as feed moisture content (12%-16%), die temperature (150-190 °C), screw speed (150-210 rpm) and feed rate (50-70 g min -1 ) are further characterized by analyzing bulk density, expansion ratio, water absorption index (WAI), water solubility index (WSI), textural properties, color and sensory evaluation. Increase in feed moisture content resulted in extrudates with gradual increase in density, WAI and hardness and decrease in expansion, WSI, crispness and whiteness. Higher barrel temperature reduced the extrudate expansion, bulk density and hardness and increased the WSI and crispness of the extrudates. The most acceptable product is obtained using response surface methodology (RSM).
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