Study of extrusion behaviour and porridge making characteristics of wheat and guava blends.

Abstract

Extrusion cooking studies were carried out with a view to develop an instant porridge from wheat grits and guava pulp at different levels from 10 to 50%. The mixtures were dried to bring down the moisture content to 12, 15 or 18% and processed using twin screw extruder. The properties of extrudates (expansion ratio and density) and porridge (water absorption index, water solubility index and sensory quality) were studied. Increase in feed moisture content and guava pulp level resulted in the decrease in expansion ratio and increase in density of the extrudates. Water absorption index (WAI) increased and water solubility index (WSI) decreased with increase in feed moisture content. With increase in level of pulp, WAI decreased and WSI increased. Highly acceptable porridge was obtained at 15% feed moisture content and 20 and 30% guava pulp. To the samples with selected feed moisture and pulp levels, sugar was added at 20, 25 and 30% levels to prepare the final product. Sugar level of 30% was found out to be most acceptable. Fruit porridge stored in LDPE and aluminum laminate pouches at ambient temperature remained acceptable upto 6months.