Development of Extruded Maize-Soy-Apple Pomace Snacks Food (original) (raw)
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Response surface methodology (RSM) based on a five-level-three-factor central composite rotatable design (CCRD) was employed for optimisation of formulation for production of a soy-fortified millet-based extruded snack. Effects of amount of ingredients such as ragi (40-50%), sorghum (10-20%) and soy (5-15%) on the physical properties like bulk density, expansion ratio, water absorption index and water solubility index of snacks were investigated. Significant regression models that explained the effects of different percentages of ragi, sorghum and soy on all response variables were determined. The coefficients of determination, R 2 , of all the response variables were higher than 0.90. Based on the given criteria for optimisation, the basic formulation for production of millet-based extruded snack with desired sensory quality was obtained by incorporating with 42.03% ragi, 14.95% sorghum, 12.97% soy and 30% rice.
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
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.
Indian Journal of Agricultural Sciences, 2017
Optimization of the extrusion process for apple pomace blended snacks was done using RSM. A blend of apple pomace, maize and soy flour was extruded at five levels of moisture content (12.6-19.4%), barrel temperature (116-184 o C) and screw speed (232-568 rpm). The effects of these variables on product responses, viz. bulk density, expansion ration, colour, water absorption index, water solubility index, crispiness, sensory score of overall acceptance, and specific mechanical energy were determined and analyzed. Feed moisture had significant effect on all product responses, whereas screw speed and barrel temperature, both had significant effect on SME, ER and crispiness of the product. The response surface models fitted to all responses were highly significant, and had adequate precision more than 12 (>4 desirable), without having any lack of fit. Optimized extrusion parameters for preparation of quality snacks were 14% moisture, 130 o C barrel temperature and 300 rpm screw speed.
Development of functional extruded snacks using corn and apple blends
The Pharma Innovation Journal, 2017
There is increasing concern about the consumption of snacks and its long term implications on health. This study considered whether the incorporation of apple powder into corn based extruded snacks could improve the nutritional value of extruded snacks. To produce nutritionally rich and organoleptically acceptable snacks, it is necessary to understand the changes that occur in physical properties of snacks during extrusion processing. In present study, effect of composition, feed moisture, screw speed and barrel temperature on physical characteristics of corn -based apple incorporated snacks was investigated to optimize the blending levels of corn flour and apple powder for the production of extruded breakfast snacks. Co-rotating twin screw extruder was used for the production of corn based apple incorporated extrudates. Response surface methodology (RSM) at varying apple powder concentration ( 0-40%), feed moisture (12.5-22.5%), temperature (110-190 °C) and screw speed ( 150-550rpm...
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.
LWT - Food Science and Technology, 2000
Response surface methodology (RSM) was used to analyse the e+ect of corn-our, green gram-our, xanthan, guar gum, arabic gum and carboxymethyl cellulose (CMC) on the sensory and objective (expansion ratio) attributes of an extruded snack food. A rotatable central-composite design was used to develop models for the sensory and objective responses. ¹he experiments were run at 160 3C with a feed rate of 70 g/min. Responses were most a+ected by changes in corn-our, green gram-our and guar gum levels and to a lesser extent by xanthan, gum arabic and CMC levels. Individual contour plots of the di+erent responses were superimposed, and regions meeting the maximum sensory score of 21.4 and an expansion ratio of 13.2 were identi,ed at 692 g/kg corn-our, 307 g/kg green gram-our, 0.302 g/kg xanthan, 0.216 g/kg guar gum, 0.196 g/kg gum Arabic and 0.262 g/kg CMC levels.
Journal of Food Quality
Fruit peel (papaya and banana peel) waste, an agricultural by-product of the fruit processing industry, has abundant phytonutrients and is utilized as a new raw ingredient to develop extruded snack products (macaroni). In our study, macaroni was formulated by response surface methodology (RSM) and textural profile analysis (TPA) using a texture analyzer. The three critical ingredients A = FPB (i.e., papaya and banana peel blend mixed in the ratio of 5 : 2), B= finger millet, and C= semolina were selected to optimize macaroni with balanced nutrition and wholesomeness. Individual 3D plots of the different quality response variables were superimposed, and the maximum sensory scores in terms of texture, colour and appearance (C&A), and overall acceptability (OA) were 5.9, 6.6, and 6.1, respectively. The optimized critical, independent parameters (A = 30.66 g, B = 26.67 g, and C = 12.66 g) were observed for nutritional parameter as energy = 318.3 kcal, protein = 9.6 g/100 g, fiber= 2.7 m...
Evaluation of snack foods from barley–tomato pomace blends by extrusion processing
Journal of Food Engineering, 2008
Blends of barley flour and tomato pomace were processed in a co-rotating twin-screw extruder. Experimental design with die temperature (140-160°C), screw speed (150-200 rpm) and tomato pomace level (2-10%) as independent variables produced 20 different combinations that were studied using response surface methodology to investigate the effect of these variables on system parameters (SME, die melt temperature and die pressure) and product responses (expansion, bulk density, water absorption and solubility indices, texture and color). Extrudate from five experiments within 20 samples was selected for sensory evaluation in terms of color, texture, taste, offodor and overall acceptability. Regression equations describing the effect of each variable on the system parameters and product responses were obtained. The system parameters and product responses were most affected by changes in temperature, pomace level and to a lesser extent by screw speed. Extrudates with 2% and 10% tomato pomace levels extruded at 160°C and 200 rpm had higher preference levels for parameters of color, texture, taste and overall acceptability. The results suggest that tomato pomace can be extruded with barley flour into an acceptable and nutritional snack.