OPTIMIZATION OF TWIN SCREW EXTRUDER OPERATING PARAMETERS FOR BAJRA-BASED READY-TO-EAT PRODUCTS AND NUTRITIONAL COMPARATIVE STUDY

The objective of this study was to optimize the operating parameters of a twin screw extruder for the production of bajra-based ready-to-eat (RTE) extruded products and to conduct a nutritional comparative study of these products with traditional bajra-based food items. Different bajra-maize grit combinations (50:50, 60:40, 70:30) were used, and experiments were conducted under a factorial design with three levels of barrel temperature (100C, 110C, 120C) and screw speed (350, 400, 450 rpm). Physical properties of the products such as expansion ratio, water absorption index (WAI), water solubility index (WSI), true density, and bulk density were analyzed. The results revealed that the maximum expansion ratio (3.949) was obtained at 100C barrel temperature and 450 rpm screw speed. Based on sensory evaluation, the 50:50 (bajra:maize) combination was found to be the most acceptable.