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Taking broken rice flour as the base ingredient, apricot powder was used in this study for development of breakfast snacks using twin screw extruder. Response surface methodology using a central composite rotatable design was used to evaluate the effects of independent variables, namely composition (0-40% apricot), barrel temperature (110– 190 oC), screw speed (150–550 rpm) and moisture content (12.5-22.5%) on product colour parameters (L*, a*, b*, chroma, hue angle and ΔE). Multiple regression equations were obtained to describe the effects of each variable on product responses (L*, a*, b*, chroma, hue angle and ΔE). The product responses were most affected by changes in composition, barrel temperature and to a lesser extent by screw speed and moisture content. Increase in temperature and apricot addition decreased luminosity; while increasing redness and yellowness of the extrudates compared to the control (0% apricot).

Effect of Extrusion Conditions and Apricot Powder Incorporation on Colour Parameters of Rice Based Breakfast Snacks