Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour
In this study, response surface methodology (RSM) was used to optimize extrusion conditions, including semi-defatted Bene cake (PDBC) content(10-30%), moisture content (12-18%), temperature (120-180 °C), and screw speed (120-220 rpm). The effects of the independent variables were investigated on som...
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| Format: | Article |
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Research Institute of Food Science and Technology
2018-05-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
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| Online Access: | http://journals.rifst.ac.ir/article_67021_b7517a95cf56f29369a8b76661246d77.pdf |
| _version_ | 1818084729488932864 |
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| author | Behnam Fiuzy Mohammad Javad Varidi Elnaz Milani Fakhri Shahidi Mohammad Hossein Haddad Khodaparast |
| author_facet | Behnam Fiuzy Mohammad Javad Varidi Elnaz Milani Fakhri Shahidi Mohammad Hossein Haddad Khodaparast |
| author_sort | Behnam Fiuzy |
| collection | DOAJ |
| description | In this study, response surface methodology (RSM) was used to optimize extrusion conditions, including semi-defatted Bene cake (PDBC) content(10-30%), moisture content (12-18%), temperature (120-180 °C), and screw speed (120-220 rpm). The effects of the independent variables were investigated on some physical and functional properties including bulk density(BD), expansion rate, hardness, water absorption index (WAI),water solubility index (WSI), oil absorption index (OAI). Our result revealed that the addition of PDBC improved the functional and physical properties of extruded Bene snack (EBS).BD was remarkably increased by increasing PDBC. The addition of PDBC to cornmeal increased the fiber content contrary to the starch content. It also brought about a reduction in the average size of the cells and creation of holes on the cell wall. Hardness was also increased by adding PDBC. WAI of EBS was remarkably decreased by adding PDBC. WSI of EBS increased as PDBC increased. OAI of EBS increased by increasing PDBC and extrusion temperature. Among the independent variables, bene content had the largest effect on all of the responses. 21.14% PDBC, 17.45% moisture content, 160 rpm screw speed and 133.2 °C were found to be the optimal conditions for PDBC production. |
| first_indexed | 2024-12-10T19:58:31Z |
| format | Article |
| id | doaj.art-1200fe186618408fa987ec4a915d0848 |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-12-10T19:58:31Z |
| publishDate | 2018-05-01 |
| publisher | Research Institute of Food Science and Technology |
| record_format | Article |
| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-1200fe186618408fa987ec4a915d08482022-12-22T01:35:34ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572018-05-0171294810.22101/jrifst.2018.05.19.71367021Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- FlourBehnam Fiuzy0Mohammad Javad Varidi1Elnaz Milani2Fakhri Shahidi3Mohammad Hossein Haddad Khodaparast4PhD Student of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, IranAssociate Professor of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, IranAssistant Professor of Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, IranDepartment of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, IranProfessor of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, IranIn this study, response surface methodology (RSM) was used to optimize extrusion conditions, including semi-defatted Bene cake (PDBC) content(10-30%), moisture content (12-18%), temperature (120-180 °C), and screw speed (120-220 rpm). The effects of the independent variables were investigated on some physical and functional properties including bulk density(BD), expansion rate, hardness, water absorption index (WAI),water solubility index (WSI), oil absorption index (OAI). Our result revealed that the addition of PDBC improved the functional and physical properties of extruded Bene snack (EBS).BD was remarkably increased by increasing PDBC. The addition of PDBC to cornmeal increased the fiber content contrary to the starch content. It also brought about a reduction in the average size of the cells and creation of holes on the cell wall. Hardness was also increased by adding PDBC. WAI of EBS was remarkably decreased by adding PDBC. WSI of EBS increased as PDBC increased. OAI of EBS increased by increasing PDBC and extrusion temperature. Among the independent variables, bene content had the largest effect on all of the responses. 21.14% PDBC, 17.45% moisture content, 160 rpm screw speed and 133.2 °C were found to be the optimal conditions for PDBC production.http://journals.rifst.ac.ir/article_67021_b7517a95cf56f29369a8b76661246d77.pdfbulk densityexpansion ratioextrusionfunctional propertiestexture analysis |
| spellingShingle | Behnam Fiuzy Mohammad Javad Varidi Elnaz Milani Fakhri Shahidi Mohammad Hossein Haddad Khodaparast Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī bulk density expansion ratio extrusion functional properties texture analysis |
| title | Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour |
| title_full | Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour |
| title_fullStr | Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour |
| title_full_unstemmed | Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour |
| title_short | Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour |
| title_sort | optimization of formulation variables and conditions of the extrusion process large snack products containing bene cake flour |
| topic | bulk density expansion ratio extrusion functional properties texture analysis |
| url | http://journals.rifst.ac.ir/article_67021_b7517a95cf56f29369a8b76661246d77.pdf |
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