Response Surface Methodology for Development and Characterization of Extruded Snack Developed from Food-by-products

Standardization of deep‐frying process and their effects on storage stability of pineapple pomace powder‐incorporated rice‐based extruded product

“…The extrudates prepared from pineapple pomace powder, pulse flour, and rice flour under optimized conditions (Ralenget al, ) were fried at temperatures of 160, 170, and 180°C for time 5, 10, and 15 s, respectively (Figure ). The effect of frying time and frying temperature on quality parameters of extrudates such as hardness, color value, and overall acceptability has been discussed as follows.…”

“…), and barrel temperature (120–180°C) and optimization of process parameter was done using Statistical package Design‐Expert Version 7.0 (Statease Inc., Minneapolis, MN, USA). Dependent variables selected for the optimization were specific mechanical energy (SME), density (BD), expansion ratio (ER), water absorption index (WAI), and water solubility index (WSI) and hardness to which optimized condition of extrusion was 14.94% moisture content, 180‐C barrel temperature, and 6% concentration of pineapple pomace powder (Raleng et al, ). Extruded product developed at optimized condition was fried and stored for its quality evaluation.…”

“…Amid extrusion cooking, the raw materials experience numerous compound and auxiliary changes, e.g., protein denaturation, starch gelatinization, degradation reactions of vitamins, pigments and complex formation between amylose and lipids, and and so on (Ilo, Liu, & Berghofer, 1999). Various scientists have conducted research on incorporation of pineapple pomace into various base materials like rice and red gram (Kothakota, Jindal, & Pandey, 2013;Kothakota, Jindal, & Thimmaiah, 2013), corn flour (Selani et al, 2014), rice and pigeon pea (Raleng, Singh, Singh, & Attkan, 2016).…”

Vegetable and fruit by-products for development of extruded products

“…also in rye and oat flour has a higher water binding and retention capacity (Bettge et al, 2006). In turn, scientists Raleng (2018), adding apple by-products, concluded that there was a strong negative correlation between the amount of apple by-products and the WAI extruded end product (Raleng et al, 2016).…”

“…arī rudzu un auzu miltos, ir lielāka ūdens saistīšanas un noturēšanas spēja(Bettge et al, 2006). Savukārt, zinātnieki Raleng ( 2018), pievienojot ābolu blakusproduktus, secināja, ka rezultātā pastāv cieša negatīva korelācija starp ābolu blakusproduktu daudzumu un WAI ekstrudētajam galaproduktam(Raleng, Singh, Singh, & Attkan, 2016).Blakusproduktu miltu iekļaušana graudaugu paraugos izraisīja izmaiņas ūdens absorbcijas īpašībās. Pakāpeniski palielinājās ūdens absorbcija, palielinoties dārzeņu blakusprodukta daudzumam, iespējams, šo dārzeņu diētisko šķiedrvielu daudzuma dēļ.…”