scholarly journals Response surface analysis and process optimization of non-cereal (elephant foot yam, taro and water chestnut) snacks

2021 ◽  
Vol 10 (2) ◽  
pp. 296-310
Author(s):  
Anuj Saklani ◽  
Ravinder Kaushik ◽  
Krishan Kumar
Keyword(s):  
Response Surface ◽  
Water Solubility ◽  
Screw Speed ◽  
Water Chestnut ◽  
Extruded Snacks ◽  
Elephant Foot Yam ◽  
Feed Moisture ◽  
Predicted Values ◽  
Extruded Products ◽  
Experimental Values

The present study was conducted to develop non-cereal starch extruded products. The effects of feed moisture (15-21%), temperature (130-170 °C) and screw speed (120-160 rpm) were evaluated on the physical and functional properties of extruded snacks using response surface methodology. Feed moisture and screw speed increased the bulk density and hardness of extruded snacks. Significant decreases in water absorption index and increases in water solubility index were observed with increases in extrusion temperature. The best conditions were determined by numerical optimization. The optimized value for non-cereal snacks for feed moisture is 18.22%, temperature 155.96 °C, screw speed 142.75 rpm and, desirability is 0.75. Verification of results showed decent agreement between the responses of experimental values at certain optimum conditions and the predicted values.

scholarly journals Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks

2019 ◽  
Author(s):  
Chetan Sharma ◽  
Baljit Singh ◽  
Syed Zameer Hussain ◽  
Savita Sharma
Keyword(s):  
Physicochemical Properties ◽  
Bulk Density ◽  
Mung Bean ◽  
Water Solubility ◽  
Protein Quality ◽  
Mechanical Energy ◽  
Screw Speed ◽  
Bean Flour ◽  
Extruded Snacks ◽  
Feed Moisture

PR 106 and SML 668 cultivars of rice and mung bean respectively, were studied for their potential to serve as a nutritious snack with improved protein quality and quantity. The effect of extrusion conditions, including feed moisture content (14–18%), screw speed (400–550 rpm) and barrel temperature (130–170°C) on the physicochemical properties (bulk density, water absorption index (WAI), water solubility index (WSI) and hardness) was investigated. The replacement of rice flour at 30% level with mung bean flour for making extruded snacks was evaluated. Pasting temperature increased (84–93 °C) while peak viscosity (2768–408 cP), hold viscosity (2018–369 cP), breakdown (750–39 cP), setback (2697–622 cP) and final viscosity (4715–991 cP) decreased with increasing mung bean flour addition. Increasing feed moisture lowered the specific mechanical energy (SME), WAI and WSI of extrudates whereas increased bulk density and hardness. Higher screw speed had linear positive effect on SME of extruder and negative linear effect on WAI. Positive curvilinear quadratic effect of screw speed was also observed on WSI and density. Higher barrel temperature linearly decreased the SME, density and hardness of extrudates. Developed extrusion cooked rice-mung bean snacks with increased protein content and improved protein quality along with higher dietary fiber and minerals have good potential in effectively delivering the nutrition to the population.

Application of Pregelatinized Meal of Rice and Sorghum in the Preparation of Instant Soups: Centesimal Characterization, Technological, Microbiological and Sensory Quality

2019 ◽  
Vol 15 ◽  
Author(s):  
Gomes Acg ◽  
Lima Mcpm ◽  
Caliari M ◽  
Alves Dg ◽  
Machado Alb ◽  
...  
Keyword(s):  
Fast Food ◽  
Water Solubility ◽  
Potato Starch ◽  
Rice Flour ◽  
Extrusion Process ◽  
Experimental Development ◽  
Sorghum Flour ◽  
Predicted Values ◽  
Experimental Values ◽  
Physical And Chemical

Due to the technological importance that the extrusion process represents in the application of fast food, the objective of this work was to apply pregelatinized rice and sorghum flours in the development of an instant preparation soup and to evaluate its centesimal, technological, and their sensorial analysis. Ten formulations of the instant soup were prepared from the mixtures experimental design. According to the experimental results, it can be stated that the predicted values corroborated with the experimental values, that is, a mixture was obtained for the instant soup with the characteristics of water absorption, water solubility, color, luminosity and viscosity close to the predicted by the models. After the physical and chemical analysis, the microbiological characterization of the best formulation defined by the desirability test was used, which demonstrated that the product is suitable to microbiological standards. The results obtained showed that the 80:10:10 instant soup formulation of pregelatinized rice flour, pregelatinized sorghum flour and potato starch allowed the experimental development of a new product with good nutritional characteristics benefits. It was obtained a food with good technological characteristics solubility and absorption in water, good viscosity, light color and with good sensory acceptance by the tasters.

Optimization of the preparation process of mung bean puffed infant rice cereal and evaluation of the structure and digestion characteristics of starch

2020 ◽  
Vol 16 (8) ◽  
Author(s):  
Jiabao Cao ◽  
Baoxin Lu ◽  
Dongjie Zhang ◽  
Longkui Cao ◽  
Xia Wang ◽  
...  
Keyword(s):  
Mung Bean ◽  
Water Solubility ◽  
Raw Materials ◽  
Xrd Analysis ◽  
Particle Structure ◽  
Screw Speed ◽  
Nutrient Analysis ◽  
Shaped Particle ◽  
Feed Moisture

AbstractThe present study was carried out to produce a high quality puffed infant rice cereal from rice and mung bean through extrusion technology. Experiments were designed using 3 independent variables (i. e. 14–18% feed moisture, 400–550 r/min screw speed and 125–175 °C barrel temperature) and 3 response variables (i. e. bulk density, water solubility index and degree of gelatinisation) at five different levels of central composite rotatable design (CCRD). The results of optimization demonstrated that 14% feed moisture, 400 r/min screw speed and 175 °C barrel temperature could generate rice-mungbean extrudates with desirable functional properties. The selected extrudate samples were further examined using scanning electron microscope (SEM), rapid viscosity analyzer (RVA), Fourier transform infrared spectrometer (FTIR), X-ray diffraction (XRD) analysis, in vitro digestibility and fundamental nutrient analysis. Notably, the initial oval-shaped particle structure of starch in the raw materials disappeared, the surface debris and roughness increased, and the density decreased. The time required for the gelatinization of puffed infant rice cereal was the shortest, which was in agreement with the positioning of ready-to-eat weaning food for infants. Moreover, the puffed infant rice cereal displayed higher peak viscosity and breakdown value, smaller retrogradation value and greater top taste value compared to the commercial infant rice cereal. Besides maintaining the initial characteristic peak of starch, the puffed infant rice cereal demonstrated characteristic absorption peaks of COO- in the vicinity of 1546 cm−1 and 1437 cm−1, indicating the formation of carboxylate during extrusion. In addition, the puffed infant rice cereal exhibited firm diffraction peaks at the diffraction angles of 7.4°, 12.5° and 20.5°, indicating that a certain amount of starch changed from type A to type V. Furthermore, the digestive rate of puffed infant rice cereal was higher than that of commercial infant cereal (90.21 versus 86.96%, respectively; p < 0.05). Altogether, our findings reveal that the developed puffed infant rice cereal meets the standards set by the Codex Alimentarius Commission (CAC; 74-1981).

scholarly journals Modeling of Degradation of Diazo Dye in Swirl-Flow Photocatalytic Reactor: Response Surface Approach

Catalysts ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 1418
Author(s):  
Waleed Jadaa ◽  
Anand Prakash ◽  
Ajay K. Ray
Keyword(s):  
Light Intensity ◽  
Response Surface ◽  
Swirl Flow ◽  
Quadratic Model ◽  
Catalyst Loading ◽  
Random Pattern ◽  
Photocatalytic Reactor ◽  
Degradation Reactions ◽  
Predicted Values ◽  
Experimental Values

Photocatalytic degradation of Direct Blue 15 (DB15), an azo dye, was studied using a swirl-flow monolithic reactor under UV irradiation. The degradation reactions were carried out to investigate effects of initial dye concentration, catalyst loading, and light intensity at an optimal pH. The experiments were designed and mathematically modelled by CCD-RSM (central composite design-response surface methodology) approach. It was found that the selected parameters significantly affect DB15 degradation. In terms of the linear term, catalyst loading and light intensity had a synergistic effect, while dye concentration registered the opposite effect. Strong interaction was observed between catalyst loading and both light intensity and initial dye concentration compared with the interaction of light intensity and initial dye concentration. Based on the experimental results, a quadratic model was developed to predict the percentage removal of DB15. The predicted values of the model were in good agreement with the experimental values (R2 = 0.987), indicating the model fits well for the parameter space for which experiments were performed. According to diagnostic plots, the model credibility was valid because its residuals were distributed normally and exhibited a random pattern based on their examination versus the predicted values. The results revealed that the initial dye concentration and catalyst concentration have a significant effect on the mineralization time.

scholarly journals The effect of extrusion cooking on resistant starch formation in rice flour snack enriched with chicory root

2021 ◽  
Vol 25 (2) ◽  
pp. 47-51
Author(s):  
Branislava Đermanović ◽  
Jovana Kojić ◽  
Jelena Krulj ◽  
Jelena Perović ◽  
Lidija Peić-Tukuljac ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Starch Content ◽  
Rice Flour ◽  
Extrusion Process ◽  
Negative Influence ◽  
Extrusion Cooking ◽  
Screw Speed ◽  
Chicory Root ◽  
Feed Moisture ◽  
Extruded Products

The aim of this study was to evaluate the influence of extrusion process variables on the resistant starch content (RS) in a sample of rice snacks with added chicory root (addition: from 20-40%). The effect of different levels of feed moisture (16.3 to 22.5%) and screw speed (500 to 900) rpm, as well as chicory root addition, during extrusion cooking on the resistant starch content of extruded products, was investigated. Results of our experiments have demonstrated a decrease in the resistant starch content after extrusion, which is also observed in some other studies. The resistant starch content was in a range of 0.1302 g/100g to 0.5302 g/100g. According to Yoon's model, the screw speed had the greatest negative influence, while the increased feed moisture had a positive effect on resistant starch content, as well as the share of chicory addition.

Response Surface Analysis for Preparation of Modified Flours using Twin Screw Extrusion Cooking

2014 ◽  
Vol 10 (3) ◽  
pp. 503-510 ◽  
Author(s):  
Gurkirat Kaur ◽  
Savita Sharma ◽  
Baljit Singh
Keyword(s):  
Bulk Density ◽  
Response Surface ◽  
Mechanical Energy ◽  
Rice Flour ◽  
Expansion Ratio ◽  
Twin Screw Extrusion ◽  
Screw Speed ◽  
Twin Screw ◽  
Specific Mechanical Energy ◽  
Feed Moisture

Abstract Rice flour, wheat flour and flour in combination (rice:wheat::50:50) were used to prepare modified flour using co-rotating twin screw extruder. The effects of barrel temperature, feed moisture and screw speed on product responses (specific mechanical energy[SME], expansion ratio and bulk density) were studied using response surface methodology. Extrusion variables were barrel temperature (125, 150 and 175°C), moisture content (14, 16 and 18%) and screw speed (300, 400 and 500 rpm). Expansion ratio was directly affected by barrel temperature, whereas increase in temperature decreased SME and bulk density. Feed moisture had positive effect on bulk density only, i.e. it increased with increase in moisture. Increase in screw speed was directly related to SME and expansion ratio. The higher R2 values showed that the model developed for the response variables appeared adequate for predictive purposes.

Physicochemical Properties of Quinoa Extrudates

2003 ◽  
Vol 9 (2) ◽  
pp. 101-114 ◽  
Author(s):  
H. Doğan ◽  
M. V. Karwe
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Solubility ◽  
Mechanical Energy ◽  
Effect Of Temperature ◽  
Screw Speed ◽  
Maximum Expansion ◽  
Specific Mechanical Energy ◽  
Feed Moisture ◽  
High Degree

Response surface methodology (RSM) was used to analyse the effect of temperature, screw speed, and feed moisture content on physicochemical properties of quinoa extrudates. A three-level, three-variable, Box-Behnken design of experiments was used. The experiments were run at 16-24% feed moisture content, 130-170°C temperature, and 250-500 rpm screw speed with a fixed feed rate of 300 g/min. Second order polynomials were used to model the extruder response and extrudate properties as a function of process variables. Responses were most affected by changes in feed moisture content and temperature, and to a lesser extent by screw speed. Calculated specific mechanical energy (SME) values ranged between 170-402 kJ/kg which were lower than those observed for other cereals, most likely due to high (7.2%) fat content of quinoa. High levels of feed moisture alone, and in combination with high temperature, resulted in poor expansion. The best product, characterised by maximum expansion, minimum density, high degree of gelatinization and low water solubility index, was obtained at 16% feed moisture content, 130°C die temperature, and 375 rpm screw speed, which corresponds to high SME input. It was demonstrated that the pseudo-cereal quinoa can be used to make novel, healthy, extruded, snack-type food products.

scholarly journals The Optimization of Parameters for the Spray Drying Process of Wood Apple Extract using Response Surface Methodology

2019 ◽  
Vol 9 (2) ◽  
pp. 4528-4535
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Spray Drying ◽  
Sensory Quality ◽  
Drying Process ◽  
Nutritional Components ◽  
Predicted Model ◽  
Input Variables ◽  
Predicted Values ◽  
Experimental Values

Wood apple is a fruit, which containing many nutrient values and bioactive compounds. In the present study, The response surface methodology (RSM) was used to optimize the input variables of the spray drying process. Three coded independent variables viz. input dry substance concentration (X1 ), input flow (X2 ), spray drying temperature (X3 ), corresponds to the encoded variables Z1 (from 20 to 24 %), Z2 (from 5.35 to 6.72 mL/min.), Z3 (from 140 to 160oC). The R2 correlation coefficient between the experimental values and the predicted values from the model up to 0.967 indicated the satisfactorily of the predicted model. Three optimal input parameters to get the highest efficiency of dry matter recovery (51.80 %) were derived at Z1 = 24 %, Z2 = 5.35 mL/min., Z3 = 160oC. The powder product obtained has a good sensory quality, high contents of antioxidants and nutritional components.

scholarly journals Effects of extrusion operating conditions and blend proportion on the physicochemical and sensory properties of teff-rice blend extruded products

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 173-183
Author(s):  
M. Minweyelet ◽  
W.K. Solomon ◽  
G. Bultosa
Keyword(s):  
Moisture Content ◽  
Water Solubility ◽  
Chemical Properties ◽  
Operating Conditions ◽  
Blend Ratio ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Extruded Product ◽  
Feed Moisture ◽  
Extruded Products

The effects of extrusion conditions, teff-to-rice blend ratio (25-100%), feed moisture content (21-25%) and barrel temperature (130- 150°C) on the physico-chemical properties and the sensory attributes of extruded product from teff-rice blend was investigated. The physico-chemical properties (specific length, bulk density, expansion, water absorption index (WAI), water solubility index (WSI) and hardness), and sensory acceptability (flavor, color, texture and overall acceptability) were significantly (p<0.05) influenced by the extrusion conditions. Increasing barrel temperature resulted in higher expansion, lower density, reduced hardness and higher WAI, and WSI. Increase in the proportion of teff resulted in increased density, hardness, and WSI whereas increase in teff proportion brought about a decrease in expansion and WAI. Increasing feed moisture content resulted in higher density, lower expansion, higher WAI, lower WSI, higher hardness and lower crispness. The sensory scores reduced with increase in the proportion teff. The numerical optimization revealed that the optimal extrusion conditions for the best result were extrusion temperature of 150°C, feed moisture content of 21.2% and blending ratio of 40% teff with a desirability value of 0.901. The graphical optimization revealed that the best results were found between 140 to 150°C, 21 to 22% feed moisture and 25 to 46% of teff proportion.

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