Effects of Extrusion Conditions on Physical Properties of Sorghum Based Extruded Products

Extrusion cooking is a high temperature short time multivariable unit operation. In this study, response surface methodology (RSM) was used to evaluate the effect of feed parameters i.e., feed moisture (8-16%), blend ratio of sorghum:barley:bengal gram, (70:15:15 to 50:35:15) and machine parameters of twin screw extruder i.e., barrel temperature (120-200oC) and screw speed (120-200 rpm) on physical properties of extrudates i.e., mass flow rate, bulk density and moisture content. The results showed that maximum mass flow rate (0.974 g/s) was observed with the blend ratio 60:25:15, having 8 percent moisture (w.b) extruded at 160oC barrel temperature and a screw speed of 160 rpm. The bulk density of extrudates was found minimum (0.08 g/cc) at 10% moisture content, 65:20:15 blend ratio, 180oC barrel temperature and 180 rpm screw speed and the moisture content of extrudates was found minimum (4.74%) at 10% moisture content, 55:30:15 blend ratio, 180oC barrel temperature and 140 rpm screw speed.