Abstract
Response surface methodology was applied to study the extrusion product of peanut–buckwheat–rice by a twin screw extruder. Effects of peanut–buckwheat flour (PBF) (25%–35%), feed moisture (18%–22%), barrel temperature (120–140°C), and screw speed (15–25 Hz) on the expansion ratio (ER), breaking strength (BS), bulk density (BD), and overall acceptability (OA) of extrusion product were studied based on the central composite rotatable design. Remarkable regression models that explored influences of peanut–buckwheat, feed moisture, barrel temperature, and screw speed were established. A desired product was obtained by 25% PBF, 22% feed moisture, 120°C extruder barrel temperature, and 25 Hz screw speed. The corresponding reactions were 2.983 ER, 0.472 kgf BS, 0.105 g cm³ BD, and 7.707 OA. PRACTICAL APPLICATIONS: This project studied that peanut and buckwheat can effectively use basic extrusion conditions to produce extruded snacks by choosing appropriate extrusion parameters. The selected ingredients are easy to obtain and cheap. As a potential functional food, it will be favored by the consumer.
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