Optimization of the extrusion process for the development of extruded snacks using peanut, buckwheat, and rice blend

Abstract

Response surface methodology was applied to study the extrusion product of peanut–buckwheat–rice by a twin screw extruder. Effects of peanut–buckwheat flour (PBF) (25%–35%), feed moisture (18%–22%), barrel temperature (120–140°C), and screw speed (15–25 Hz) on the expansion ratio (ER), breaking strength (BS), bulk density (BD), and overall acceptability (OA) of extrusion product were studied based on the central composite rotatable design. Remarkable regression models that explored influences of peanut–buckwheat, feed moisture, barrel temperature, and screw speed were established. A desired product was obtained by 25% PBF, 22% feed moisture, 120°C extruder barrel temperature, and 25 Hz screw speed. The corresponding reactions were 2.983 ER, 0.472 kgf BS, 0.105 g cm3 BD, and 7.707 OA. Practical applications This project studied that peanut and buckwheat can effectively use basic extrusion conditions to produce extruded snacks by choosing appropriate extrusion parameters. The selected ingredients are easy to obtain and cheap. As a potential functional food, it will be favored by the consumer.

Increasing the efficiency of the extruder in producing sunflower cake

“…To find the maximum of the response function, we equate its partial derivatives to a zero and solve the resulting system of equations [9,10].…”

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

“…Previous works demonstrated that pseudocereal grains could not fully replace common cereals due to their lower sectional expansion index (EI) [ 9 ]. Therefore, to obtain products of maximum overall quality, the selection of extrusion parameters and proper feed formulation is still necessary [ 10 ].…”

Optimization of Protein Content and Dietary Fibre in a Composite Flour Blend Containing Rice (<i>Oryza sativa</i>), Sorghum [<i>Sorghum bicolor</i> (L.) Moench] and Bamboo (<i>Yushania alpine</i>) Shoots

“…This is because it possesses a characteristic blunt taste [13]. Many studies have focused on improving the nutritional value of rice based products by incorporating soya beans, sorghum, millet, edible insects, and peanut [14] [15] [16]. However, very scanty information is available on bamboo shoot being used to enrich rice flour and consequently rice based products.…”