Development of flaxseed fortified rice – corn flour blend based extruded product by response surface methodology

Abstract

Flaxseed imparted the evidence of health benefits in human being. Response surface methodology (RSM) was employed to develop flaxseed fortified rice -corn flour blend based extruded product using twin screw extruder. The effect of roasted flaxseed flour (RFF) fortification (15-25 %), moisture content of feed (12-16 %, wb), extruder barrel temperature (120-140°C) and screw speed (300-330 RPM) on expansion ratio (ER), breaking strength (BS), bulk density (BD) and overall acceptability (OAA) score of extrudates were investigated using central composite rotatable design (CCRD). Increased RFF level decreased the ER and OAA score significantly while increased BS and BD of extrudates (p<0.01). Moisture content of extruder feed was positively related to ER (p<0.01) and OAA (p < 0.05) and negatively related to BD (p < 0.01). Extruder barrel temperature was found to be negatively related to ER and OAA (p<0.05) and positively related to BD (p<0.1). Quadratic effect of screw speed was significantly positively related to ER (p < 0.01), BS (p<0.05) and negatively related to BD (p<0.01). 15 % RFF fortification with rice flour, 16 % moisture content (wb) of extruder feed, 120°C extruder barrel temperature and 330 RPM of screw speed gave an optimized product of high desirability with corresponding responses as 3.08 ER, 0.53 kgf BS, 0.106 g.cm −3 BD and 7.86 OAA.

Defatted flaxseed meal incorporated corn-rice flour blend based extruded product by response surface methodology

“…Secondary reason is the nutty flavor of flaxseed which increased at it higher DFM incorporation. Ganorkar and Jain (2014b) reported similar results for development of roasted flaxseed flour incorporated extruded product. Increase in the barrel temperature also increased OAA score (Fig.…”

“…Breaking strength can be well correlated with textural attributes of the product. Breaking strength in kgf was then calculated as mean of ten random determinations (Ganorkar and Jain 2014b).…”

“…Non starch polysaccharides in the fiber may bind water more tightly during extrusion than do protein and starch. This binding may inhibit water loss at the die and thus reduces the expansion (Ganorkar and Jain 2014b). Moreover, proteins influence expansion through their ability to affect water distribution in the matrix and through their macromolecular DFM -13 Moisture 3.75% content -17% % structure and confirmation which affects the extensional properties of the extruded melts (Moraru and Kokini 2003).…”

Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Cereals

“…Indeed, the addition of dietary fiber most often leads to reduce expansion volumes and increases the density of the extruded cereals, inducing harder textures and less crispiness [3]. This result is consistent with the results reported by Ganorkar and Jain [12], who showed that an increase in added flaxseed causes an increase in the hardness of the extruded products. In other studies, such as that by Brennan et al [5], have reported an increased breaking force with increasing wheat bran content up to 15% in extruded breakfast cereals.…”

“…The extruded cereals from the mixtures 6 and 3, with similar amaranth contents (27.6 and 34.7 g/100 g respectively), resulted in the lowest density values (4.6 and 4.7 kg L -1 , respectively; Table 4). These results are consistent with those shown by Ilo et al [9], who evaluated the effect of extrusion-cooking process on the properties of extruded rice flour and amaranth blends and observed that amaranth had an important influence on the product density, resulting in a minimum value at an amaranth content of 30 g/100 g. Another report showed that the extrusion of rice flour and corn fortified with linseed leads to increases in the bulk density values [12].…”