In a single screw extruder, rice starch, soy protein and water were mixed in the mass ratio of 60:35:5. The homogeneity of the mixture was assessed in terms of mixing index (MI). Ten random samples were drawn from the final blended mass, and starch-protein ratios (R) were estimated (moisture free basis) by appropriate method (Table 1). It is desired to have perfect homogenous mixture. Calculate MI for this blend. Table 1 Starch-protein ratios (R) estimated in the blend
Sample no 1 2 3 4 5 6 7 8 9 10
R 1.04 1.70 2.33 1.22 1.50 0.96 2.57 1.7 0.82 0.72