Original article Development of extruded snacks using soy, sorghum, millet and rice blend -A response surface methodology approach (original) (raw)
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Development of Extruded Snack from Food By-Products: A Response Surface Analysis
Journal of Food Process Engineering, 2009
Response surface methodology was used to investigate the effects of extrusion conditions including the moisture content of blend (12-18%), barrel temperature (150-175C), screw speed (200-280 rpm) and change in feed composition on the product characteristics of the snack food developed from rice grit in combination with durum clear flour, partially defatted hazelnut flour (PDHF) and fruit wastes. The blend was made up of rice grit (67%), durum clear flour (8-20%), PDHF (5-15%) and fruit waste (3-7%). The response variables were radial expansion ratio, color, and textural and sensory properties of the extruded snacks. Increasing the PDHF content caused a decrease in the radial expansion ratio, hardness and lightness of the snacks. The textural properties and color of produced snacks were affected by the fruit waste addition. Increasing the moisture content and decreasing the temperature caused an increase in the expansion ratio for most compositions. The extruded snacks with lower PDHF content had the highest levels of overall acceptance in the sensory panel. There was no significant effect (P < 0.05) of fruit waste addition on the sensory properties of the snacks. PRACTICAL APPLICATIONS Large amounts of side products of the food industry, in particular fruit and vegetable waste, evolved during production (most of which cause environmental pollution), preparation and consumption of foods. Because of this, it is necessary to collect and use these wastes for the production of new foods, which is important from the point of environmental pollution and a country's
Development of Extruded Maize-Soy-Apple Pomace Snacks Food
journal of agricultural Engineering, 2018
Response surface methodology (RSM) using a D-optimal mixture design was employed for optimisation of formulation for production of a maize-soy-apple pomace based extruded snack. Effects of ingredients levels as maize (50–70%), defatted soy flour (10–30%) and apple pomace (10–30%) on the physical properties like bulk density, expansion ratio, colour, water absorption index and water solubility index, sensory and specific mechanical energy of snacks were investigated. Significant regression equations that explained the effects of different percentages of maize, soy and apple pomace on all response variables were determined. The coefficients of determination, R2, of all response variables were higher than 0.90. Adequate precision for developed model of all responses was higher than 9.0, and Corresponding CV was less than 1.9 per cent. Based on the given criteria for optimisation, the basic formulation for production of maize-soy-apple pomace extruded snack with desired sensory quality was obtained by incorporating with 70.0% maize, 14.57% soy and 15.43% apple pomace.
Deleted Journal, 2024
Extruded snacks are commonly made with cereals with good expansion properties but low in essential nutrients such as protein and vitamins. The incorporation of legume and vegetable crops into cereal improves the nutritional value of cereal-based extruded snacks. This study aimed to develop a nutrient-rich optimized extruded snack by incorporating orange-fleshed sweet potato, finger millet, and soybean flour. The extrusion processing conditions were barrel temperature (90-130 °C) and feed moisture content (20-26%). Thirteen treatment combinations were generated for this experiment using a 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, and processing conditions were optimized using the response surface methodology of Design Expert software version 13. Multiple regression analysis showed significant effects (p < 0.05) of the independent variables on moisture, protein, fat, beta-carotene, bulk density (BD), hardness, expansion ratio (ER), water absorption index (WAI), water solubility index (WSI), and overall acceptability of the extrudates. The optimum response of 14.06% protein, 3.26% ash, 69.12% carbohydrate, 6.477 mg/100 g beta-carotene, 0.36 g/ml bulk density, 2.72 Expansion ratio, 87.28 N hardness, 4.34 g/g Water absorption index, 22.34% Water solubility index, and overall acceptability of 3.30 was achieved at an optimal barrel temperature of 114.5 °C and feed moisture content of 20%. The obtained result suggests that barrel temperature and feed moisture content had a significant influence (p < 0.05) on the measured quality properties of the extrudates.
Optimization of Fibre and Protein Rich Extruded Soybean-Rice Based Ready to Eat Snacks
2022
Ready to eat, nutritious and low-cost snack was developed by composite flour containing defatted soya, rice, salt, radish leaves and pea pods powder. The best possible combination of process parameter was obtained with response surface methodology (RSM) using Box Behnken design. The different process variables viz., screw speed, die temperature, feed moisture and composition of base and supplement materials were optimized to obtain good quality soybean-rice based snack food. The designed experimental runs were conducted to obtain the optimal conditions as 360.42 rpm speed of screw (SS), 152.29°C die temperature (DT), 13.17% feed moisture (FM), 35% vegetable waste-soy powder (VW-SP) proportion and 65% of base flour. The results revealed that the addition of vegetable waste (radish leaves and pea pods powder) and soy powder had the most significant impact on all process variables followed by the feed moisture content. The blend proportion under optimum extrusion conditions had improved the nutritional quality of snack food with 1.55g/ 100g of fiber and 20.61g/100g of protein content and overall acceptability of 78.41%.
Journal of Food Processing and Preservation, 2012
To establish the effect of barrel temperature, screw speed, total moisture and fish flour content on the expansion ratio, bulk density, porosity and water solubility index of the fish-based extrudates, response surface methodology was adopted in this study. Rice and corn flour was used as starch. The experiments were optimized using five-levels, four-factor central composite design. Analysis of variance was carried to study the effects of main factors and interaction effects of various factors and multiple regression analysis was carried out to explain the variability. Sensory acceptability study was conducted to select best products. The expanded materials obtained at 100-110C with feed material containing 15-20% fish flour and 14-18% moisture had the best properties. The study showed that expanded products produced using rice, corn and fish flour under conditions that induced the maximum expansion, had the best acceptability. PRACTICAL APPLICATIONS Changes in extrusion conditions especially, barrel temperature, screw speed, moisture and fish flour are observed to have significant effects on the physical properties of extruded ready-to-eat snacks. In order to derive optimal conditions, the response surface methodology was followed. The model developed can be used for designing of extrusion conditions for getting extrudates with desirable physical characteristics.
Physical properties of extruded snacks enriched with soybean and moringa leaf powder
African Journal of Food Science and Technology, 2015
This study was conducted to investigate the application of extrusion cooking in the production of snacks containing soybean (SB) and Moringa oleifera (MO) leaves as inexpensive sources of micronutrients. The specific objectives were to examine effects of barrel temperature, residence time and moisture content of feed on selected physical properties of extruded snacks (extrudates), namely water absorption index (WAI), water solubility index (WSI) and expansion ratio (ER). The extrudates were obtained by blending different levels of input ingredients of maize flour (MF) (55 to 80%), full fat soybean flour (FFSF) (10 to 30%), and Moringa oleifera leaf powder (MOLP) (5 to 15%). Extrusion process variables in a twin-screw extruder were at three levels for temperature (100, 130 and 160°C), feed moisture content (15, 22.5 and 30%), and residence time (60, 75 and 90 s). The performed study revealed that the level of incorporation of both FFSF and MOLP, and feed moisture content have significant effects on the expansion ratio, water solubility index and water absorption index of the extrudates. It was concluded that the role of processing conditions and blending levels have a significant contribution to the quality characteristics of the soy-moringa expanded snacks.
Food Science and Technology, 2013
The opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a single screw extruder in a factorial central composite rotatable design with four factors: flaxseed flour percentage (0-20%), moisture (12-20%), extrusion temperature (90-130 °C) and screw speed (190-270). The effect of extrusion variables was investigated in terms of expansion index, specific volume, water absorption index, water solubility index, color parameters (L*, a* ,b*) and hardness. The data analysis showed that variable parameters of the extrusion process and flaxseed flour affected physical properties of puffed snacks. Among the experimental conditions used in the present study, expanded snack products with good physical properties can be obtained under the conditions of 10% flaxseed flour, 230 rpm screw speed, temperature of 90 °C and moisture of 12%.
Research Square (Research Square), 2023
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.
Journal of Food Science and Technology, 2014
The aim of the experiment was to optimize barrel temperature (122 to 178±0.5°C) and red kidney bean flour percentage (KBF) (12 to 68±0.5 %) based on physical properties of extrudates like flash off percentage, water absorption index (WAI), water solubility index (WSI), bulk density (BD), radial expansion ratio (RER) and overall acceptability (OAA) using single screw extruder. The study was carried out by central composite rotatable design (CCRD) using Response surface methodology (RSM) and moisture content of feed was kept as constant 16.0± 0.5 % throughout experiments. Mathematical models for various responses were found to fit significantly (P<0.05) for prediction. Optimization of experimental conditions was carried out using numerical optimization technique and the optimum barrel temperature and kidney bean flour percentage were 120°C (T 1) & 142.62°C (T 2 =T 3) and 20 % respectively with desirability value of 0.909. Experiments were carried out using predicted values and verified using t-test and coefficient of variation percentage. Extruded snack prepared with rice flour (80 %) and kidney bean flour (20 %) at optimized conditions was accepted by the taste panellists and above 20 % KB incorporation was found to decrease overall acceptability score.
Applied Food Research, 2022
The effect of extrusion parameters like barrel temperature (100-150°C), screw speed (110-350 rpm) and feed moisture content (12-20% wb) on product quality of extruded products prepared from composite mixture was performed. Central composite rotatable design was used to frame the experiment and statistically analyzed the data. The effect of parameters on expansion ratio (ER), bulk density (BD), hardness (H), crispness (Cr), water absorption index (WAI) and water solubility index (WSI) of extruded products were investigated and found significantly. The feed moisture had positive effect on BD, hardness and WAI whereas negative effect on ER, crispness and WSI of the extruded products. The barrel temperature and screw speed had negative effect on BD, hardness and WAI whereas reverse effect on ER, crispness and WSI. The developed models for all the product qualities were significant at 1% level. ER, BD, hardness, crispness, WAI and WSI values of extruded products was ranged from 2.017–3.391, 0.13–0.28 g/cm3, 12.43–19.04 N, 10–25 fractures, 5.76–7.25 g/g and 12.76–20.97%, respectively. The higher expansion ratio, crispness and WAI along with lower bulk density, hardness and WSI of extruded product were found at the process parameters combination of feed moisture 14% (wb), barrel temperature 110°C and screw speed 301 rpm.