Expansion characteristics of a nutritious extruded snack food using response surface methodology

被引：29
|
作者：
Ozer, EA
Ibanoglu, S [1 ]
Ainsworth, P
Yagmur, C
机构：
[1] Gaziantep Univ, Dept Food Engn, Fac Engn, Gaziantep, Turkey
[2] Cukurova Univ, Coll Agr, Dept Food Engn, Adana, Turkey
[3] Manchester Metropolitan Univ, Hollings Fac, Dept Food & Consumer Technol, Manchester M14 6HR, Lancs, England
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2004年 / 218卷 / 05期
关键词：
extrusion cooking; snack food; expansion; nutrition; response surface methodology;
D O I：
10.1007/s00217-004-0884-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Response surface methodology was used to analyze the effect of screw speed (220-340 rpm), feed moisture (11.0-15.0%, wet basis) and feed rate (22.0-26.0 kg/h, wet basis) on the physical properties (i.e., bulk density, expansion, porosity) of a nutritionally balanced extruded snack food. Regression equations describing the effect of each variable on the responses were obtained. Responses were most affected by changes in screw speed followed by feed moisture and feed rate (P<0.05). Expansion and porosity increased with screw speed and feed moisture whereas the opposite was observed for bulk density. Radial expansion was found to be a better index to measure the extent of expansion than the axial and overall expansions, indicated by a higher correlation coefficient.
引用
收藏
页码：474 / 479
页数：6
相关论文
共 50 条
  • [1] Expansion characteristics of a nutritious extruded snack food using response surface methodology
    Emir Ayşe Őzer
    Şenol İbanoğlu
    Paul Ainsworth
    Cahide Yağmur
    [J]. European Food Research and Technology, 2004, 218 : 474 - 479
  • [2] Development of Extruded Shrimp-Corn Snack Using Response Surface Methodology
    Topuz, Osman Kadir
    Gokoglu, Nalan
    Jouppila, Kirsi
    Kirjoranta, Satu
    [J]. TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES, 2017, 17 (02) : 333 - 343
  • [3] Formulation of extruded snack food (gum based cereal-pulse blend): Optimization of ingredients levels using response surface methodology
    Thakur, S
    Saxena, DC
    [J]. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2000, 33 (05): : 354 - 361
  • [4] DEVELOPMENT OF EXTRUDED SNACK FROM FOOD BY-PRODUCTS: A RESPONSE SURFACE ANALYSIS
    Yagci, Sibel
    Gogus, Fahrettin
    [J]. JOURNAL OF FOOD PROCESS ENGINEERING, 2009, 32 (04) : 565 - 586
  • [5] Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products
    Yagci, Sibel
    Gogus, Fahrettin
    [J]. JOURNAL OF FOOD ENGINEERING, 2008, 86 (01) : 122 - 132
  • [6] Development of multigrain ready-to-eat extruded snack and process parameter optimization using response surface methodology
    Karun, G.
    Sukumar, Aryasree
    Nagamaniammai, G.
    Preetha, R.
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2023, 60 (03): : 947 - 957
  • [7] Development of high protein extruded snack using composite flour and milk proteins through response surface methodology
    Yadav, Upasana
    Singh, R. R. B.
    Chatterjee, Alok
    Prakash, Karnika
    Arora, Shalini
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, 45 (01)
  • [8] Development of multigrain ready-to-eat extruded snack and process parameter optimization using response surface methodology
    G. Karun
    Aryasree Sukumar
    G. Nagamaniammai
    R. Preetha
    [J]. Journal of Food Science and Technology, 2023, 60 : 947 - 957
  • [9] Sensory, instrumental and acoustic characteristics of extruded snack food products
    Duizer, LM
    Campanella, OH
    Barnes, GRG
    [J]. JOURNAL OF TEXTURE STUDIES, 1998, 29 (04) : 397 - 411
  • [10] Quality characteristics of buckwheat (Fagopyrum esculentum) based nutritious ready-to-eat extruded baked snack
    Sarwar Iqbal
    M. P. Thanushree
    M. L. Sudha
    K. Crassina
    [J]. Journal of Food Science and Technology, 2021, 58 : 2034 - 2040
12345