2009
DOI: 10.1111/j.1745-4530.2007.00232.x
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Development of Extruded Snack From Food By‐products: A Response Surface Analysis

Abstract: Response surface methodology was used to investigate the effects of extrusion conditions including the moisture content of blend (12–18%), barrel temperature (150–175C), screw speed (200–280 rpm) and change in feed composition on the product characteristics of the snack food developed from rice grit in combination with durum clear flour, partially defatted hazelnut flour (PDHF) and fruit wastes. The blend was made up of rice grit (67%), durum clear flour (8–20%), PDHF (5–15%) and fruit waste (3–7%). The respon… Show more

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Cited by 40 publications
(32 citation statements)
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“…Similar results have been reported by Hagenimana et al, (2006) in rice flour, Chang et al, (1998) in jatoba flour-cassava starch blend, Baladran-Quintana et al, (1998) in white pinto bean meal based extrudates, Singh et al, (2007) in potato based snacks, Yagci and Gogus (2008) in rice grit-wheat flour based extrudates and Dogan and Karwe et al, (2003) in quinoa extract.…”
Section: Water Absorption Index (Wai)supporting
confidence: 85%
“…Similar results have been reported by Hagenimana et al, (2006) in rice flour, Chang et al, (1998) in jatoba flour-cassava starch blend, Baladran-Quintana et al, (1998) in white pinto bean meal based extrudates, Singh et al, (2007) in potato based snacks, Yagci and Gogus (2008) in rice grit-wheat flour based extrudates and Dogan and Karwe et al, (2003) in quinoa extract.…”
Section: Water Absorption Index (Wai)supporting
confidence: 85%
“…The RSM helps in optimizing a set of operational variables of the process (Myers and Montgomery 2002). The RSM approach has widely been applied in extruded food product development (Yagci and Gogus 2009;Oke et al 2012;Seth and Rajamanickam 2012). Among the factorial design Central Composite Design (CCD) and Box-Behnken Design (BBD) are the most common designs adopted in food product development to estimate response surface and subsequent optimization of the process variables.…”
Section: Methodsmentioning
confidence: 99%
“…The PF indicates the resistance of the expanded product to be penetrated and can be correlated with the hardness of the product (Yağci & Göğüş, 2009). Figure 1(b) shows the effect of ET and MC on the PF of TGS at a constant level of DNB = 6.5%.…”
Section: Penetration Force (Pf)mentioning
confidence: 99%