Abstract
The effects of barrel temperature, screw speed and feed moisture content, as extrusion process parameters, on the organoleptic properties of aerial yam-soybean flour extruded snacks were investigated, using Response Surface Analysis. The extruded snacks were produced using a Laboratory scale single-screw food extruder. Results of the determination of organoleptic properties of the extruded snacks showed that: texture; taste; colour; and aroma ranged from 4.38 to 6.02; 4.68 to 6.78; 4.58 to 6.97; and 4.45 to 7.00, respectively. Response surface Analysis indicated that barrel temperature and screw speed had significant effect (p < 0.05) on texture, while feed moisture had no significant effect (p > 0.05) on the texture of the snacks. All the extrusion parameters had significant effect (p < 0.05) on the taste of the snacks. Barrel temperature and feed moisture had significant effect (p < 0.05) on colour, while screw speed showed non-significant effect (p > 0.05) on the colour of the snacks. Barrel temperature had significant effect (p < 0.05) on aroma, while screw speed and feed moisture had no significant effect (p > 0.05) on the aroma of the snacks. The results obtained for the organoleptic properties of the snacks can attest to the fact that it is possible to obtain expanded or ready-to-eat (RTE) products from aerial yam-soybean flour blends by extrusion processing technology, that possess desirable organoleptic properties.
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