Abstract
The present study was conducted to develop non-cereal starch extruded products. The effects of feed moisture (15-21%), temperature (130-170 °C) and screw speed (120-160 rpm) were evaluated on the physical and functional properties of extruded snacks using response surface methodology. Feed moisture and screw speed increased the bulk density and hardness of extruded snacks. Significant decreases in water absorption index and increases in water solubility index were observed with increases in extrusion temperature. The best conditions were determined by numerical optimization. The optimized value for non-cereal snacks for feed moisture is 18.22%, temperature 155.96 °C, screw speed 142.75 rpm and, desirability is 0.75. Verification of results showed decent agreement between the responses of experimental values at certain optimum conditions and the predicted values.
Highlights
At present cereal-based extruded products dominate the market, whereas very few noncereal-based extruded products are manufactured (Kaushik et al, 2018)
The optimization of product was carried out using Design-Expert software version 6.0.8, Microsoft excel, 2014 (Microsoft Corp., Redmond, WA) was used for the calculation of standard error of the mean (SEM)
Models for all parameters were significant, and all parameters were significantly affected by feed moisture, screw speed and temperature
Summary
At present cereal-based extruded products dominate the market, whereas very few noncereal-based extruded products are manufactured (Kaushik et al, 2018). Fasts are a part of life of the Indian population in which noncereal-based foods are consumed. The present study will be carried out to develop noncereal starch-based extruded products for fasting individuals and the general population. Extrusion cooking is a multi-technique process that converts extrudate into specific shape, size and highly expanded products. Ing and cooking is optional (Bordoloi & Ganguly, 2014). It is an energy efficient, rapid, continuous process and can be used to produce better quality starchy foods including expanded snacks, ready to eat (RTE) cereals, confectioneries, modified starches, baby foods, pasta, pet foods and extruded crisp breads (Deshpande & Poshadri, 2011).
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