Response Surface Analysis and Process Optimization of Twin Screw Extrusion Cooking of Potato-Based Snacks

Abstract

The aim of the present study was to optimize the extrusion process for potato‐based snacks using response surface modeling approach. A blend of mashed potatoes, rice and chickpea flour was used in the study. The effects of feed moisture, barrel temperature and screw speed on product responses viz. specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI) and hardness was studied using response surface methodology. The blend of potato‐rice and chickpea was extruded at different moisture content (12.6–19.4%), screw speed (349–601 rpm) and barrel temperature (116–184C). Feed moisture had significant effect on all product responses, whereas screw speed and barrel temperature, both independent variables, had significant effect on SME, WSI and hardness of the product. Increase in feed moisture reduces SME and WSI and increases BD, WAI and hardness. Increase in screw speed decreases the BD, WAI and hardness of the snacks, whereas increase in barrel temperature decreases the SME, BD, WAI and hardness but increases the WSI. Optimized extrusion parameters for preparation of snacks were 14% moisture, 550 rpm screw speed, 170C temperature. Practical Applications Potatoes are generally processed into flakes, granules and flour by dehydration for using it as raw material for extrusion. Processing costs are very high, so mixing of mashed potatoes with cereal or pulse flour could be an energy‐efficient way to use potatoes in extrusion. The consumers are becoming increasingly health conscious and while many admit that pulses are good for them, they are not sure how to use them in diet. There is also a perception that cooking of pulses is difficult and/or time consuming. There is need to find ways to increase consumption of pulses with little extra efforts. This paper explores the optimization of extrusion condition for development of nutritious snacks from potato‐chickpea blends.

Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour

“…The BD of extrudates depends on the viscoelastic properties of the melt and the mechanism of bubble nucleation and growth (Altan & Maskan, ). Similar observations were reported for extrudates based on germinated brown rice, potato, and defatted soy‐rice by Chalermchaiwat, Jangchud, Jangchud, Charunuch, & Prinyawiwatkul (), Singh, Rachna, Hussain, & Sharma, (), Garg and Sigh (2010), respectively.…”

Extrusion Process Optimization of Corn Starch to Develop Instant Vegetable Soup Mix

“…5a, b). Influence of extrusion conditions on WAI was in agreement with other researchers (Joshi et al, 2014;Singh et al, 2015). Water acts as a plasticiser during extrusion cooking that reduces the degradation of starch granules in the dough, thereby enhancing the capacity of water absorption by the starch, resulting in an increased WAI (Hagenimana et al, 2006;Suksomboon et al, 2011).…”

“…The equation was as follows: were symbolised as A, B and C, respectively. The developed models were validated by analysis of variance (ANOVA) where high F values and low P-values of the developed models reveal more significant effect of the independent variables on the determined response (Yuan et al, 2008;Singh et al, 2015). Lack of fit, an indicator of model incompatibility, should be insignificant that indicates good correlation with the determined data.…”

“…Specific mechanical energy (Wh/kg) was calculated from the values of actual screw speed, rated screw speed (682 rpm), motor torque (%), rated motor power (8.5 kW) and mass flow rate according to the method described by Singh et al, (2015). SME (Wh/kg) = (Actual screw speed (rpm) / Rated screw speed (rpm)) x (Per cent motor torque / 100) x (Motor power rating / Mass flow rate (kg/h)) x 1000…”

Concoct Citrus Waste based Extruded Snacks: Optimizing Process Conditions Using Response Surface Methodology (RSM) and Delving Extrudate Attributes

“…Singh et al, (2013) studied SME, BD, WAI, WSI and hardness in potato based snacks. Altan et al, (2008a) studied expansion, BD, texture and color in barleygrape pomace based extruded snacks.…”