Optimization of process variables for multigrain extruded product for celiac disease

A ready-to-eat nutritious snack mix was developed by blending the flour from broken rice, corn kernel and splitted chickpea and other ingredients in the optimized proportion of 70:10:10:10. The nutrient composition, functional properties, sensory qualities and storage characteristics of the product were analysed. The product obtained was pellet type of extruded product, since there is no any longitudinal and axial expansion takes place. Optimize product was obtained with the combination of Maize Flour-86.56gm and Rice Flour-6.18gm with other ingredients i.e. (Gram Flour-10gm, Baking Powder. – 3.0gm, Salt-4.5 gm, Sugar – 5gm, Citric Acid – 0.6gm, Refined vegetable oil- 10 gm, Seasoning – 2gm, Chilli powder- 1gm) Optimized product protein content was. 7.73%. Sensory Evaluation of optimized product was better on Hedonic scale (0-9 scale). As the increase in rice flour the gritty texture properties increase and also the colour of the product should be lighten when frying time and temperature was fix.