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International Food Research Journal, Volume 23, Issue 4, 2016, pp. 1685-1693

Optimization of puffed corn-fish snack extrusion conditions using response surface methodology

Abstract : To optimize the extrusion conditions of novelty developed puffed corn-fish snack, Response Surface Methodology was performed. Feed rate (810-1206 g/min), temperature (105-125°C) and screw speed (146- 208 rpm)were considered as 3 independent variables. Expansion ratio, density, sensory texture, overall acceptability, linear distance and count peak were used as dependent variables. Density and expansion ratio were significantly (p < 0.05) correlated with the factors (R > 0.94). Optimum condition was found at 116°C, feed rate at1107 g/min and screw speed at 148 rpm, where the expansion ratio of 5.5 and density of 41.92 kg/m were obtained. Besides, the effect of feed rate (0.5-1.5 kg/min) on textural properties was individually studied. A quadratic model (R > 0.95) was found for expansion ratio versus feed rate while density showed a cubic regression model (R2 > 0.80) verses feed rate.
Keywords : Expansion ratio,Extruder,Fish,Methodology,Response Surface,Snack
Subject Area : Food Science

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