Extrusion cooking of barley flour and process parameter optimization by using response surface methodology

Altan, Aylin; McCarthy, Kathryn; Maskan, Medeni

doi:10.1002/jsfa.3262

Cited by 67 publications

(69 citation statements)

References 35 publications

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“…The increase in FMC caused decrease in expansion which may occur due to reduction of elasticity of dough through plasticization of melt (Ding et al 2005, Ding et al 2006. Altan et al (2008b) also reported significant effect of barrel temperature on SEI of barley flour extrudates. According to Chinnaswamy and Hanna (1988), expansion of corn starch extrudates increased as the barrel temperature increased from 110 to 140°C and declined with further increase in temperature.…”

Section: Resultsmentioning

confidence: 82%

Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal

2015

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The low-amylose rice flour, seeded banana (Musa balbisiana, ABB) and carambola (Averrhoa carambola L.) pomace blends were extruded to prepare ready to eat breakfast cereal in a single-screw extruder. Response surface methodology using a central composite design was used to evaluate effect of independent variables, namely blend ratio (80:10:10 -60:30:10 of low-amylose rice flour, seeded banana and carambola pomace), screw speed (200 -400 rpm), barrel temperature (90 -130°C) and feed moisture content (9 -21 g/100 g, wet basis) on product responses. Quadratic polynomial equations were also obtained by multiple regression analysis. The predicted models were adequate based on lack-of-fit test and coefficient of determination obtained. The feed moisture content had critical effect on all response variables. The compromised optimal conditions obtained by numerical integration for development of extrudates were: screw speed of 350 rpm, barrel temperature of 120°C, feed moisture content of 12 g/100 g and 65:25:10 of blend ratio of feed. In the optimized condition low-amylose rice blend is found to have better physicochemical properties (water absorption index of 481.79 g/100 g; water solubility index of 44.13 g/100 g) and dietary fiber content of 21.35 g/100 g respectively. The developed breakfast cereal showed considerable amount of minerals (Mg and K) and overall acceptability was found to be 7.8.

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Section: Resultsmentioning

confidence: 82%

Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal

2015

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“…2d). Altan et al (2008) investigated the physical characteristics of barley flour extrudates and reported that temperature had a dominant effect on the bulk density and in respect of screw speed they found a minor effect. The positive relationship between temperature and bulk density could be explained by the decrease of expansion with increase of temperature.…”

Section: Product's Bulk Densitymentioning

confidence: 99%

Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology

2012

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To establish the effect of barrel temperature, screw speed, total moisture and fish flour content on the expansion ratio and bulk density of the fish based extrudates, response surface methodology was adopted in this study. The experiments were optimized using five-levels, four factors central composite design. Analysis of Variance was carried to study the effects of main factors and interaction effects of various factors and regression analysis was carried out to explain the variability. The fitting was done to a second order model with the coded variables for each response. The response surface plots were developed as a function of two independent variables while keeping the other two independent variables at optimal values. Based on the ANOVA, the fitted model confirmed the model fitness for both the dependent variables. Organoleptically highest score was obtained with the combination of temperature-110 0 C, screw speed-480 rpm, moisture-18 % and fish flour-20 %.

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“…Altan et al (2008) investigated the physical characteristics of barley flour extrudates and reported that temperature had a dominant effect on the BD and in respect of screw speed they found a minor effect. Altan et al (2008) investigated the physical characteristics of barley flour extrudates and reported that temperature had a dominant effect on the BD and in respect of screw speed they found a minor effect.…”

Section: Product's Bdmentioning

confidence: 99%

The Effect of Extrusion Conditions on the Physicochemical Properties and Sensory Characteristics of Fish-Based Expanded Snacks

Majumdar

Singh²

2012

Journal of Food Processing and Preservation

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Expanded products with fish flour, rice and corn flour was prepared using a twin‐screw extruder with varying temperature, screw speed, total moisture and fish flour content to establish their effect on the expansion ratio, bulk density, porosity and water solubility index of the extrudates adopting response surface methodology. The experiments were optimized using five‐level, four‐factor central composite design. Analysis of variance was carried to study the effects of main factors and interaction effects of various factors and multiple regression analysis was carried out to explain the variability. Sensory acceptability study was conducted to select best products. The expanded materials obtained at 100–110C with feed material containing 15–20% fish flour and 14–18% moisture had the best properties. The study showed that expanded products produced using rice, corn and fish flour under conditions that induced the maximum expansion had the best acceptability. Practical Applications In the recent time, extruded products are gaining wide popularity. Most of the extruded snacks are cereal‐based and thus have less protein content and are limited in some essential amino acids. The incorporation of protein‐rich fish mince or fish flour would increase the nutritive value of such products. Fish mince or fish flour blended with rice/corn flour can be coextruded to obtain a nutritious snack without compromising the quality of the final product. Fish, which lacks good market in fresh condition, can be easily utilized for this purpose either by mincing or making fish flour. This study primarily aimed at preparing extruded snack‐like products using rice and corn flour with added flour from freshwater fish. Response surface methodology was applied to investigate the different process conditions on the physicochemical and sensory qualities of the final products.

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Extrusion cooking of barley flour and process parameter optimization by using response surface methodology

Cited by 67 publications

References 35 publications

Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal

Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal

Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology

The Effect of Extrusion Conditions on the Physicochemical Properties and Sensory Characteristics of Fish-Based Expanded Snacks

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