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Response surface analysis and process optimization of twin screw extrusion of apple pomace blended snacks

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Title Response surface analysis and process optimization of twin screw extrusion of apple pomace blended snacks
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Creator Shazad Faisal
Indra Mani
Ram Kishor Gupta
P K SAHOO
Sunil Kumart Jha
Baljit Singh
Susheel Kumar Sarkar
Tapan Kumar Khura
 
Subject Apple pomace
Extruded snack
RSM
Screw extrusion
 
Description Not Available
Optimization of the extrusion process for apple pomace blended snacks was done using RSM. A blend of apple
pomace, maize and soy flour was extruded at five levels of moisture content (12.6–19.4%), barrel temperature
(116–184oC) and screw speed (232–568 rpm). The effects of these variables on product responses, viz. bulk density, expansion ration, colour, water absorption index, water solubility index, crispiness, sensory score of overall acceptance, and specific mechanical energy were determined and analyzed. Feed moisture had significant effect on all product responses, whereas screw speed and barrel temperature, both had significant effect on SME, ER and crispiness of the product. The response surface models fitted to all responses were highly significant, and had adequate precision more than 12 (>4 desirable), without having any lack of fit. Optimized extrusion parameters for preparation of quality snacks were 14% moisture, 130oC barrel temperature and 300 rpm screw speed.
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Date 2018-10-27T09:53:53Z
2018-10-27T09:53:53Z
2017-11-01
 
Type Research Paper
 
Identifier Faisal, S., Indra Mani, Gupta,R.K., Sahoo, P.K., Jha, S.K.,Singh,B.,Sarkar, S.K. and KhuraT.K. (2017). Response surface analysis and process optimization of twin screw extrusion of apple pomace blended snacks. Indian Journal of Agricultural Sciences 87 (11): 1499–1506
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http://krishi.icar.gov.in/jspui/handle/123456789/8347
 
Language English
 
Relation Not Available;
 
Publisher Indian Council of Agricultural Research, New Delhi