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Development of Dietary Fibre Rich Fish Snack Products Using Twin Screw Extrusion
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Development of Dietary Fibre Rich Fish Snack Products Using Twin Screw ExtrusionA report of the project work on[pic 1]Development of Dietary Fibre Rich Fish Snack Products Using Twin Screw ExtrusionSubmitted byNIRMAL RAJ M(10AG32013)In partial fulfilment of the requirements for the award of the degree ofBachelor of Technology (Hons) in Agricultural and Food EngineeringINDIAN INSTITUTE OF TECHNOLOGY, KHARAGPUR[pic 2]Under the Guidance ofProf. P Srinivas Rao,Department of Agricultural and Food Engineering,IIT KharagpurNovember, 2013CERTIFICATEThis is to certify that the Dissertation Report entitled, “Development of Dietary Fibre Rich Fish Snack Products Using Twin Screw Extrusion” submitted by Mr. M Nirmal Raj (10AG32013) to Indian Institute of Technology, Kharagpur in the partial fulfilment of the requirement for the award of degree of Bachelor of Technology in Agricultural and Food Engineering. This is a bonafide record of the Project work carried out by him under my supervision and guidance.[pic 3][pic 4]ACKNOWLEDGEMENTSI am grateful to the Department of Agricultural and Food Engineering, IIT Kharagpur, for providing me with an opportunity to work on this project. I would like to express my sincere gratitude to my project supervisor Prof. P Srinivas Rao of the Department of Agricultural and Food Engineering, IIT Kharagpur for his guidance, constant motivation and unconditional . I am indebted to him for his constructive criticism and suggestions for improvement at various stages of work. Also I would like to thank research assistant Barjindar Pal Kaur and my friends for all their suggestions and support throughout the project..[pic 5]CONTENTSCover Page                                                                                iiCERTIFICATE                                                                        iiiACKNOWLEDGEMENTS                                                        ivCONTENTS                                                                                vIntroduction to Extrusion                                                                1Background                                                                                1Materials and Method                                                                3Raw Materials                                                                                3Preparation of chickpea flour                                                                3Formulations                                                                                3Extrusion Process                                                                        4Product properties                                                                        5Bulk Density                                                                        5Expansion ratio                                                                        5Water Absorption Index (WAI) and Water Solubility Index (WSI)                        5Hardness                                                                                6Sensory evaluation                                                                6Observations                                                                                7Trial Experiments                                                                        7Observation                                                                                7Conclusion and Discussion                                                                8Conclusion                                                                                8Discussion                                                                                8Future Scope of Work                                                                8References                                                                                9LIST OF TABLESTable 1: Standardization of Formulation                                                        3Table 2: Process parameters optimization                                                        4