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: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/47976/ http://psasir.upm.edu.my/id/eprint/47976/1/%2844%29.pdf |
| _version_ | 1848850956086673408 |
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| author | Shahmohammadi, Hamid Reza Bakar, Jamilah Abdul Rahman, Russly Mohd Adzahan, Noranizan |
| author_facet | Shahmohammadi, Hamid Reza Bakar, Jamilah Abdul Rahman, Russly Mohd Adzahan, Noranizan |
| author_sort | Shahmohammadi, Hamid Reza |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T10:14:31Z |
| format | Article |
| id | upm-47976 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:14:31Z |
| publishDate | 2016 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-479762016-08-03T03:09:41Z http://psasir.upm.edu.my/id/eprint/47976/ Optimization of puffed corn-fish snack extrusion conditions using response surface methodology Shahmohammadi, Hamid Reza Bakar, Jamilah Abdul Rahman, Russly Mohd Adzahan, Noranizan 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. Faculty of Food Science and Technology, Universiti Putra Malaysia 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/47976/1/%2844%29.pdf Shahmohammadi, Hamid Reza and Bakar, Jamilah and Abdul Rahman, Russly and Mohd Adzahan, Noranizan (2016) Optimization of puffed corn-fish snack extrusion conditions using response surface methodology. International Food Research Journal, 23 (4). pp. 1685-1693. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/23%20(04)%202016/(44).pdf |
| spellingShingle | Shahmohammadi, Hamid Reza Bakar, Jamilah Abdul Rahman, Russly Mohd Adzahan, Noranizan Optimization of puffed corn-fish snack extrusion conditions using response surface methodology |
| title | Optimization of puffed corn-fish snack extrusion conditions using response surface methodology |
| title_full | Optimization of puffed corn-fish snack extrusion conditions using response surface methodology |
| title_fullStr | Optimization of puffed corn-fish snack extrusion conditions using response surface methodology |
| title_full_unstemmed | Optimization of puffed corn-fish snack extrusion conditions using response surface methodology |
| title_short | Optimization of puffed corn-fish snack extrusion conditions using response surface methodology |
| title_sort | optimization of puffed corn-fish snack extrusion conditions using response surface methodology |
| url | http://psasir.upm.edu.my/id/eprint/47976/ http://psasir.upm.edu.my/id/eprint/47976/ http://psasir.upm.edu.my/id/eprint/47976/1/%2844%29.pdf |