Optimization of puffed corn-fish snack extrusion conditions using response surface methodology

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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...

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Bibliographic Details
Main Authors:	Shahmohammadi, Hamid Reza, Bakar, Jamilah, Abdul Rahman, Russly, Mohd Adzahan, Noranizan
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

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