Vol. 9, Special Issue 7, Part I (2025)

The market segment is experiencing the rise in demand for the snack foods, with the extruded products. Extrusion is a HTST process used to develop innovative value-added products from cereals pulses and millets. Protein rich jowar based extruded snack was developed with composition ratio of flours jowar flour: corn flour: soy flour: roasted Bengal gram flour (50:30:15:5) respectively. Extruded snack with 100% corn flour was taken as control. The extrusion conditions followed for extrusion were barrel temperature (120 ^oC; 140 ^oC), feed moisture (14%, 16%), screw speed (1320 rpm), feeder speed (900 rpm), cutter speed (1140 rpm) and exit diameter of the die (4 mm). The developed extrudates were subjected to physico-functional and sensory analysis. When compared to the control sample, decrease in length (9.91%), diameter (31.49%), expansion ratio (25%), bulk density (68.09%), sectional expansion index (52.64%) and tap density (41.66%) and increase in specific length (21.42%) was observed. There was 28.83% decrease in water absorption index (WAI) in JCSR when compared with CMAK. There was 26.32% decrease in water solubility index (WSI) in JCSR when compared with CMAK. The acceptability index (AI%) of JCSR was 86.9% and CMAK was 76.2 which show the jowar extruded snacks were more acceptable than control sample.