Open AccessOptimizing Commodity Properties of Extruded Snack Product Using Rsm
Author(s) -
M. Selvarathi,
Soyoung Stephen,
Bazil Wilfred. C,
R. Ravi
Publication year - 2019
Publication title -
international journal of engineering and advanced technology
Language(s) - English
Resource type - Journals
ISSN - 2249-8958
DOI - 10.35940/ijeat.a9873.109119
Subject(s) - response surface methodology , moisture , legume , mathematics , food science , box–behnken design , water content , expansion ratio , snack food , pulp and paper industry , agronomy , materials science , composite material , chemistry , statistics , biology , engineering , geotechnical engineering
Rice legume blends were used for the formulation of an extruded product. Response surface methodology (RSM) being a statistical technique was used to evaluate the effect of cowpea (0-20%), groundnut or peanut (0-10%), and feed moisture (14-48%) levels on quality response (moisture of product, ratio of expansion, bulk density, color) of the extruded product. Responses were formulated by box behnken method. Responses were affected most by changes in legume addition and feed moisture. The optimum condition was estimated as level of cowpea 10.64%, level of groundnut 4.14% and level of feed moisture 35.42%.