EFFECT OF EXTRUSION TEMPERATURE ON THE MICROSTRUCTURE, TEXTURAL AND FUNCTIONAL ATTRIBUTES OF CARROT POMACE-BASED EXTRUDATES

Textural and functional attributes are the main decisive factor for acceptability and stability of the snack food in the market, whereas microstructural study is considered a powerful tool for understanding the behavior of these attributes. The extrudates prepared under the optimized conditions from rice flour, pulse powder and carrot pomace were evaluated for the thermal kinetics of color, hardness and microstructure; beta-carotene; and vitamin C. The extrudates were sealed in metalized polypropylene, and the bags were then stored for 6 months in an incubator at temperature of 30C and 50% relative humidity. The increase in L-value, b-value and decrease in a-value, crispiness, beta-carotene and vitamin C in carrot pomace-based rice extrudates was observed with the increase in extrusion temperature. The harder and compact texture in microstructural study of extrudates was observed with the increase in temperature. The decrease in L-value, b-value, crispiness, beta-carotene and vitamin C, and increase in a-value and hardness extrudates was observed with the increase in storage period.