Authors: Dibyakanta Seth Laxmikant S Badwaik Vijayalakshmi Ganapathy
Publish Date: 2013/10/11
Volume: 52, Issue: 3, Pages: 1830-1838
Abstract
Blends of yam rice and corn flour were processed in a twinscrew extruder Effects of yam flour 10–40 feed moisture content 12–24 and extruder barrel temperature 100–140 °C on the characteristics of the dried extrudates was investigated using a statistical technique response surface methodology RSM Radial expansion ratio differed significantly p ≤ 005 with change in all the independent variables Highest expansion 397 was found at lowest moisture content 12 and highest barrel temperature 140 °C Increased yam flour level decreased the expansion ratio significantly Water absorption index WAI increased significantly with increase of all variables However water solubility index WSI did not change with change in yam flour percent Hardness of extrudates that varied from 386 to 694 N was positively correlated with yam flour level and feed moisture content however it decreased significantly p ≤ 0001 with increase of barrel temperature Yam percent of 1575 with feed moisture and barrel temperature at 1200 and 140 °C respectively gave an optimized product of high desirability 090 with optimum responses of 329 expansion ratio 564 g/g dry solid water absorption index 3039 water solubility index and 386 N hardness The predicted values registered nonsignificant p 010 differences from the experimental results Further study would include the sensory properties enhancement of extruded snacks and little emphasis on the chemistry of interaction between different components
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