Optimization of puffed corn-fish snack extrusion conditions using response surface methodology
To optimize the extrusion conditions of novelty developed puffed corn-fish snack, Response Surface Methodology was performed. Feed rate (810-1206 g/min), temperature (105-125ºC) and screw speed (146- 208 rpm) were considered as 3 independent variables. Expansion ratio, density, sensory texture, over...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2016
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/47976/ http://psasir.upm.edu.my/id/eprint/47976/1/%2844%29.pdf |
| Summary: | To optimize the extrusion conditions of novelty developed puffed corn-fish snack, Response Surface Methodology was performed. Feed rate (810-1206 g/min), temperature (105-125ºC) 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 (R2 > 0.94). Optimum condition was found at 116ºC, feed rate at1107 g/min and screw speed at 148 rpm, where the expansion ratio of 5.5 and density of 41.92 kg/m3 were obtained. Besides, the effect of feed rate (0.5-1.5 kg/min) on textural properties was individually studied. A quadratic model (R2 >0.95) was found for expansion ratio versus feed rate while density showed a cubic regression model (R2 >0.80) verses feed rate. |
|---|