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Optimization of important oil expelling parameters was carried out using dehulled sunflower and wheat bran as a source of fiber to carry out a systematic study on effect of moisture and press head temperature on the pressing characteristics of sunflower seed. Box‐Behnken design of response surface methodology was used for the study considering 80–95 g dehulled sunflower, 5–20 g wheat bran, and 6%–10% (w.b.) sample moisture while press head temperature was 50–90°C. Important oil expelling parameters viz. oil recovery, residual oil, free fatty acid, etc., was evaluated. Oil recovery was affected due to variation in wheat bran, dehulled sunflower, sample moisture as well as press head temperature. This study indicated that 86.08% of dehulled sunflower, 13.92% of wheat bran with 6% sample moisture may be considered for oil expelling of dehulled sunflower at 70°C press head temperature. The oil recovery in two sets of experiments varied from 87.23% (at constant temperature) to 87.71% (at constant moisture). Practical applications The main aim of oil extraction processes is to obtain higher oil recovery and good quality meal for its utilization in human foods. The traditional process of sunflower oil expelling involves using whole sunflower seeds resulting in poor quality meal due to the presence of hull. Hence, dehulling of sunflower, if carried out before oil expelling will result in good quality meal with acceptable color for its further utilization in all kind of food products for human consumption. The moisture content of the oilseed and press head temperature is important in screw pressing for a range of oil bearing materials for obtaining higher oil recovery and good quality meal. In view of this, optimization of important oil expelling parameters was carried out using dehulled sunflower and wheat bran as a source of fiber for achieving higher oil recovery and better quality meal which will ultimately benefit the oil milling industry in terms of higher oil recovery and value added food products from oil meal.

Present study was undertaken to optimize the process conditions for development of food grains (maize, defatted soy flour, sesame seed)-banana based nutritious expanded snacks using extrusion processing. Experiments were designed using Box-Behnken design with banana pulp (8-24 g), screw speed (300-350 rpm) and feed moisture (14-16% w.b.). Seven responses viz. expansion ratio (ER), bulk density (BD), water absorption index (WAI), protein, minerals, iron and sensory acceptability were considered for optimizing independent parameters. ER, BD, WAI, protein content, total minerals, iron content, and overall acceptability ranged 2.69-3.36, 153.43-238.83 kg/m, 4.56-4.88 g/g, 15.19-15.52%, 2.06-2.27%, 4.39-4.67 mg/100 g (w.b.) and 6.76-7.36, respectively. ER was significantly affected by all three process variables while BD was influenced by banana pulp and screw speed only. Studied process variables did not affected colour quality except 'a' value with banana pulp and screw speed. Banana pulp had positive correlation with water solubility index, total minerals and iron content and negative with WAI, protein and overall acceptability. Based upon multiple response analysis, optimized conditions were 8 g banana pulp, 350 rpm screw speed and 14% feed moisture indicating the protein, calorie, iron content and overall sensory acceptability in sample as 15.46%, 401 kcal/100 g, 4.48 mg/100 g and 7.6 respectively.

Present study was undertaken to optimize the level of food materials viz. groundnut meal, beetroot juice and refined wheat flour for development of nutritious pasta using response surface methodology. Box-benken design of experiments was used to design different experimental combinations considering 10 to 20 g groundnut meal, 6 to 18 mL beetroot juice and 80 to 90 g refined wheat flour. Quality attributes such as protein content, antioxidant activity, colour, cooking quality (solid loss, rehydration ratio and cooking time) and sensory acceptability of pasta samples were the dependent variables for the study. The results revealed that pasta samples with higher levels of groundnut meal and beetroot juice were high in antioxidant activity and overall sensory acceptability. The samples with higher content of groundnut meal indicated higher protein contents in them. On the other hand, the samples with higher beetroot juice content were high in rehydration ratio and lesser cooking time along with low solid loss in cooking water. The different level of studied food materials significantly affected the colour quality of pasta samples. Optimized combination for development of nutritious pasta consisted of 20 g groundnut meal, 18 mL beetroot juice and 83.49 g refined wheat flour with overall desirability as 0.905. This pasta sample required 5.5 min to cook and showed 1.37 % solid loss and rehydration ratio as 6.28. Pasta sample prepared following optimized formulation provided 19.56 % protein content, 23.95 % antioxidant activity and 125.89 mg/100 g total phenols with overall sensory acceptability scores 8.71.