Optimization of Extrusion Process Using Response Surface Methodology for Producing Squid and Millet Based Extrudate

The squid is underutilized seafood than finfish and shellfishes in domestic consumption and millet is also an underutilized food grain. This study aimed to produce squid and millet- based extrudate under the optimized process parameters using Response Surface Methodology (RSM). The effects of process parameters such as heater 1 temperature (55°C, 60°C and 65°C), heater 2 temperature (120°C, 125°C and130°C), screw speed (250 rpm, 275 rpm and 300 rpm), and inclusion of squid powder (3%, 4%, 5%, 6% and 7%) were tested for responses like bulk density, expansion ratio and fifty product weight in RSM. All process parameters tested had significant (P<0.05) impact on responses. The optimized parameters were found to be 64.10°C of heater 1 temperature, 129.98°C of heater 2 temperature, screw speed of 317.87 rpm, and 6.56% of inclusion of squid powder.