Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology

• Published in: Journal of food science and technology Vol. 51; no. 9; pp. 1827 - 1836
• Main Authors: Singh, R. K. Ratankumar, Majumdar, Ranendra K., Venkateshwarlu, G.
• Format: Journal Article
• Language: English
• Published: India Springer India 01-09-2014; Springer Nature B.V
• Subjects: Cardiovascular disease; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cooking; Fatty acids; Fish; Fisheries; Food; Food processing industry; Food Science; High temperature; Hydration; Independent variables; Ingredients; Moisture content; Nutrition; Optimization techniques; Original; Original Article; Physical properties; Proteins; Regression analysis; Rice; Snack foods; Studies; Variance analysis; India; Quadratic polynomial model equation; Extrusion variables; Central composite design; Response surface methodology; Twin-screw extrusion; Fish snacks
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-012-0725-9

To establish the effect of barrel temperature, screw speed, total moisture and fish flour content on the expansion ratio and bulk density of the fish based extrudates, response surface methodology was adopted in this study. The experiments were optimized using five-levels, four factors central composite design. Analysis of Variance was carried to study the effects of main factors and interaction effects of various factors and regression analysis was carried out to explain the variability. The fitting was done to a second order model with the coded variables for each response. The response surface plots were developed as a function of two independent variables while keeping the other two independent variables at optimal values. Based on the ANOVA, the fitted model confirmed the model fitness for both the dependent variables. Organoleptically highest score was obtained with the combination of temperature—110
0
 C, screw speed—480 rpm, moisture—18 % and fish flour—20 %.