Abstract
ABSTRACT: Amaranth (Amaranthus caudatus L.) extrusion was optimized by response surface methodology (RSM). Response (dependent) variables were: expansion ratio, shearing strength, and sensory texture acceptability. Independent variables were processing temperature and feed moisture. All other process variables (screw speed, screw compression ratio, feed speed, and die diameter) were kept constant (200 rpm, 70 g.min−1, and 3 mm, respectively). The most expanded products also had the best texture and were obtained at 150 °C and 15% moisture. These conditions resulted in greater expansion, greater shearing force of extrudates, greater extrudate surface area per unit weight, and reduced shearing stress at maximum shearing force. This study showed that under conditions that induced the maximum expansion ratio, extrusion produced a highly acceptable snack product based on amaranth flour.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
