Optimization of barrel temperature and feed moisture content on physio-chemical and sensory properties of extruded snacks from finger millet, sweet potato, and soybean composite flour (original) (raw)

2023, Research Square (Research Square)

Extruded snacks are commonly made with cereals with good expansion properties but low nutritional value. This study aimed to develop a nutrientrich optimized extruded snack by incorporating orange-eshed sweet potato, nger millet, and soybean our. The extrusion processing conditions were optimized using a response surface method with a range of barrel temperature (90-130°C) and (20-26%) feed moisture content. Thirteen treatment combinations were generated for this experiment using response surface methods and face-centered central composite design. Standard methods were used to evaluate the effect of barrel temperature and feed moisture content on extruded snacks' nutritional, anti-nutritional, physical, functional, and sensory acceptability. The data were analyzed using Design Expert software version 13. Multiple regression analysis showed signi cant effects of the independent variables on moisture, protein, fat, beta-carotene, bulk density, hardness, expansion ratio, WAI, WSI, and overall acceptability of the extrudates. The optimum response of 14.06% protein, 3.26% ash, 69.12% carbohydrate, 6.477mg/100g beta-carotene, 0.36g/ml BD, 2.72mm/mm ER, 87.28N hardness, 4.34g/g WAI, 22.34% WSI, and overall acceptability of 3.30 was achieved at a barrel temperature of 114.5°C and feed moisture content of 20%. The extrusion processing conditions signi cantly impacted the resulting extrudates' nutritional value and other properties. These ndings suggest that optimizing the extrusion processing conditions can lead to developing extruded snacks with desirable nutritional, physical, functional, and sensory properties. Article Highlights The study developed a nutrient-rich extruded snack using orange-eshed sweet potato, nger millet, and soybean our. The optimized conditions led to substantial improvements in nutritional and physicochemical qualities of the extrudates. These ndings underscore the signi cant potential of optimizing extrusion processing conditions for better quality of snack products.