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Asian Journal of Dairy and Food Research, volume 33 issue 2 (june 2014) : 77-86

OPTIMIZATION OF EXTRUSION PARAMETERS FOR DEVELOPMENT OF READY-TO-EAT BREAKFAST CEREAL USING RSM

G.J. Kaur*, J. Rehal, A.K. Singh, B. Singh, A. Kaur
1Krishi Vigyan Kendra, Punjab Agriculture University, Moga-142 001, India.
Cite article:- Kaur* G.J., Rehal J., Singh A.K., Singh B., Kaur A. (2024). OPTIMIZATION OF EXTRUSION PARAMETERS FOR DEVELOPMENT OF READY-TO-EAT BREAKFAST CEREAL USING RSM. Asian Journal of Dairy and Food Research. 33(2): 77-86. doi: 10.5958/0976-0563.2014.00580.6.

ABSTRACT

Designed experiments were conducted to optimize the operating conditions during the preparation of multi-grain extrudates (rice 45.4%, wheat and maize 27.3% each) with moisture content (14, 16, 18 %) at die head temperature (125,150,175°C) and screw speed (400,500,600 rpm). Suitable statistical models were fitted using Response Surface Methodology and functional properties were analyzed for optimization. Moisture content and die head temperature had a significant effect on the SEI, WAI, WSI, color and texture whereas SME is more dependent on the screw speed and die head temperature. Optimum processing conditions of 14 % moisture content, 1250C die temp and 600 rpm screw speed were recorded. The predicted responses for SEI, WAI, WSI, color and texture were 7.72, 4.5, 13.23 %, 31.21, 35.37 N. The difference between the predicted and actual values of models for SEI, WAI, WSI, color, Texture and SME were non-significant.

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