Development of multigrain ready-to-eat extruded snack and process parameter optimization using response surface methodology

被引：0

作者：

G. Karun

Aryasree Sukumar

G. Nagamaniammai

R. Preetha

机构：

[1] SRM Institute of Science and Technology,Department of Food Process Engineering, College of Engineering and Technology

[2] Tamil Nadu,undefined

来源：

Journal of Food Science and Technology | 2023年 / 60卷

关键词：

Extrusion; Snack foods; Multigrain; Pulses; Ready to Eat;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

This study aimed to develop Ready to Eat (RTE) extruded snack using a composite blend of cereal, millet, and pulses. The formulation of the blend was rice, corn, pearl millet, green gram, and cowpea bean in the ratio of 25:30:30:8:7. Process parameters selected for optimization are feed moisture content (8%-12%), extruder rpm (300–350), and barrel temperature (117 °C-121°C). Data were analyzed using Response Surface Methodology, and optimized parameters are found to be 120°C (barrel temperature), 350 rpm (screw speed), and 10% (moisture content) with desirability. The effect of particle size on the feed formulation was also studied. The particle size of 0.5 mm is found to be the best. Furthermore, Scanning Electron Microscopy and Fourier Transform Infrared spectroscopy confirmed the effect of independent variables and particle size on the texture of extrudates and functional groups present in them.

引用

页码：947 / 957

页数：10

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