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

DOI: 10.5958/0976-0563.2014.00580.6    | Article Id: DR-843 | Page : 77-86
Citation :- OPTIMIZATION OF EXTRUSION PARAMETERS FOR DEVELOPMENT OF READY-TO-EAT BREAKFAST CEREAL USING RSM.Asian Journal Of Dairy and Food Research.2014.(33):77-86
G.J. Kaur*, J. Rehal, A.K. Singh, B. Singh and A. Kaur kaur_jagbir@pau.edu
Address : Krishi Vigyan Kendra, Punjab Agriculture University, Moga-142 001, India.

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.

Keywords

Cereals Extrusion cooking Optimization Response surface methodology Sectional expansion index Water absorption index Water solubility index.

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