Textural Properties of Kodo (<I>Paspalum scrobiculatum L.</I>) based Soy Fortified Ready to Eat Extruded Snacks using Response Surface Methodology

Abstract

Background/Objective: The aim of this research work is studied the textural characteristics of extruded Kodo millet-defatted soy-water chestnut flours and optimizing the extrusion process using response surface methodology. Methods/Statistical Analysis: Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD) was used to investigate the textural properties of extruded Kodo Millet Flour (KMF)-Defatted Soy Flour (DSF)-Water Chestnut Flour (WCF) blends in a Brabender single screw extruder. Texture Analyzer System (make from Stable Micro System, UK, model: TA-XT2i) is a highly scientific device was used for determination of mechanical properties of extrudates with the help of cylindrical and needle probes. Findings: Processing parameters of feed including moisture content of feed (MCF), Blend Ratio (BR), operational parameters of extruder like Barrel Temperature (BT), Die Head Temperature (DHT) and Screw Speed (SS) were optimized for textural properties of extrudates. The value of hardness and crispness of extrudates ranged from 4.63 to 23.02 N and 8.3 to 18.9 respectively and it had a mean value of 11.68 N and 14.58 respectively. The optimum values obtained for MCF, BR, DHT, BT and SS are 10.0%, 20% DSF, 2200C, 1800C and 100 rpm, respectively. The corresponding optimum values of crispness and hardness were 17.43 and 5.54 N respectively. Application: Texture is one of the key quality attributes used in the processed food industry to assess product quality and acceptability.