NDLI: Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology

Content Provider	Springer Nature Link
Author	Singh, R. K. Ratankumar Majumdar, Ranendra K. Venkateshwarlu, G.
Copyright Year	2012
Abstract	To establish the effect of barrel temperature, screw speed, total moisture and fish flour content on the expansion ratio and bulk density of the fish based extrudates, response surface methodology was adopted in this study. The experiments were optimized using five-levels, four factors central composite design. Analysis of Variance was carried to study the effects of main factors and interaction effects of various factors and regression analysis was carried out to explain the variability. The fitting was done to a second order model with the coded variables for each response. The response surface plots were developed as a function of two independent variables while keeping the other two independent variables at optimal values. Based on the ANOVA, the fitted model confirmed the model fitness for both the dependent variables. Organoleptically highest score was obtained with the combination of temperature—110$^{0}$ C, screw speed—480 rpm, moisture—18 % and fish flour—20 %.
Starting Page	1827
Ending Page	1836
Page Count	10
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	51
Issue Number	9
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2012-05-12
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Twin-screw extrusion Extrusion variables Fish snacks Response surface methodology Central composite design Quadratic polynomial model equation Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology.

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