Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks.

Abstract

The aim of the experiment was to optimize barrel temperature (122 to 178 ± 0.5°C) and red kidney bean flour percentage (KBF) (12 to 68 ± 0.5%) based on physical properties of extrudates like flash off percentage, water absorption index (WAI), water solubility index (WSI), bulk density (BD), radial expansion ratio (RER) and overall acceptability (OAA) using single screw extruder. The study was carried out by central composite rotatable design (CCRD) using Response surface methodology (RSM) and moisture content of feed was kept as constant 16.0 ± 0.5% throughout experiments. Mathematical models for various responses were found to fit significantly (P < 0.05) for prediction. Optimization of experimental conditions was carried out using numerical optimization technique and the optimum barrel temperature and kidney bean flour percentage were 120°C (T1) & 142.62°C (T2 = T3) and 20% respectively with desirability value of 0.909. Experiments were carried out using predicted values and verified using t-test and coefficient of variation percentage. Extruded snack prepared with rice flour (80%) and kidney bean flour (20%) at optimized conditions was accepted by the taste panellists and above 20%KB incorporation was found to decrease overall acceptability score.