@article{MAKHILLJFT20131138316,
    title = {Development of Mango Flavoured Instant Porridge Using Extrusion Technology},
    journal = {Journal of Food Technology},
    volume = {11},
    number = {3},
    pages = {44-51},
    year = {2013},
    issn = {1684-8462},
    doi = {jftech.2013.44.51},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2013.44.51},
    author = {Neeraj,Baljit,Kanu and},
    keywords = {Extrusion,breakfast cereals,wheat porridge,water solubility index,water absorption index,expansion ratio},
    abstract = {An instant porridge was developed from twin screw extruder 
  from a combination of wheat grits, mango pulp, sugar and mango flavor. During 
  the standardization, mango pulp was mixed with wheat grits at the rate 100-500 
  g kg<SUP>-1</SUP>. The moisture content of the samples was brought down to 12, 
  15 or 18% by low temperature drying. The properties of extrudates (expansion 
  ratio and density) and porridge (water absorption index, water solubility index 
  and sensory quality) were studied. Increase in feed moisture content resulted 
  in the decrease in expansion ratio and Water Solubility Index (WSI) and increase 
  in density and Water Absorption Index (WAI) of the extrudates. Increase in pulp 
  level reduced the expansion ratio and WAI and increased the density and WSI. 
  The products were developed with the best selected levels of mango pulp (30%) 
  and feed moisture 15%) with added sugar (15%). Further the porridge was coated 
  with sugar syrup (50&deg;C) along with mango flavor. Porridge stored in LDPE 
  and aluminum laminate pouches at ambient temperature remained acceptable upto 
  6 months. Mass consumer acceptability scores was found out to be 3.07 out of 
  4.00.}
    }