Investigation on the Physicochemical Properties of Pumpkin Flour (C ucurbita moschata ) Blend with Corn by Single-Screw Extruder

Abstract

Pumpkin powder blended with corn flour was used in the experiment. Response surface methodology was adopted to seek the optimal extrusion conditions to develop the best quality puffing health food. The mixing ratio of pumpkin powder to the corn flour (10:90, 20:80, 30:70), as well as the water content of the mixing raw material and the extruder screw speed (250–380 rpm) were chosen as independent parameters for the extrusion process. By superimposing individual contour plots of the different responses of the four products, the optimum extrusion conditions could be derived from the identification of the meeting regions. Therefore, the graphical optimization studies resulted in 19–21%, 11.5–12.5% and 275–288 rpm of pumpkin flour level, moisture content and screw speed, respectively. Practical Applications According to the optimum conditions given to the variables, the process can be referred for industrial production and the extrudates are suitable for extruded snack food with pumpkin flour.