MODELING THE EFFECTS OF PEANUT FLOUR, FEED MOISTURE-CONTENT, AND EXTRUSION TEMPERATURE ON PHYSICAL-PROPERTIES OF AN EXTRUDED SNACK PRODUCT

A mixture experimental design was used to evaluate the combined effects of non-fermented (PDPF) and fermented (F-PDPF) peanut flours, added feed moisture content, and extrusion temperature on physical properties of extruded cornstarch-peanut flour-based snacks. Moisture content, expansion ratio, hulk density, modified Kramer compression-shear force and colour of extrudates were significantly affected by the amount of PDPF and F-PDPF in the formulation. Oil absorption by extrudates was only influenced by the type of peanut flour. Within the range of (per 1-kg batch) 0.30-0.34 g g(-1) added water, 0.16-0.20 g g(-1) PDPF and/or F-PDPF, and extrusion temperatures of 125 to 150 degrees C, extrudates with a wide range of functional characteristics can he produced.