Response surface methodology (RSM) with a rotatable central composite design was used to determine an extrusion condition that would produce extrudates of a maximal expansion ratio from blends of catfish flesh (20%), corn flour and defatted soy flour (DSF) using a single‐screw laboratory extruder. Feed moisture, process temperature and DSF level were selected as independent variables. Analyses of the response indicated that the combination of 26.9% moisture, 160.1C and 4.95% DSF would result in extrudates with maximal expansion. The snack food made with the aforementioned combination and 74.74% corn flour in feed was slightly less dense than malted milk balls and much less hard than cocktail peanuts, according to a trained sensory panel. “Grain complex” was the most intense flavor note. When 1% garlic or onion powder was added to the feed formulation, the spice flavor notes were detected in extrudates. No fish flavor note was perceived in any of the extrudates.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.