Influence of extrusion conditions on functional and textural properties of brown rice-watermelon seeds extruded snacks
This study aims to evaluate and model the effect of extrusion conditions on the functional and textural properties of brown rice-watermelon seeds extruded snacks. Taguchi was used in designing the experiment and Response Surface Methodology was used to evaluate and model the effect of exit...
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| Format: | Article |
| Language: | English |
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Faculty of Technology, Novi Sad
2023-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | https://doiserbia.nb.rs/img/doi/1450-7188/2023/1450-71882354081S.pdf |
| _version_ | 1797393757740466176 |
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| author | Sanusi Mayowa Saheed Sunmonu Musliu Olushola Alasi Sodiq Oladimeji |
| author_facet | Sanusi Mayowa Saheed Sunmonu Musliu Olushola Alasi Sodiq Oladimeji |
| author_sort | Sanusi Mayowa Saheed |
| collection | DOAJ |
| description | This study aims to evaluate and model the effect of extrusion conditions on
the functional and textural properties of brown rice-watermelon seeds
extruded snacks. Taguchi was used in designing the experiment and Response
Surface Methodology was used to evaluate and model the effect of exit
barrel temperature (120 - 140°C), barrel screw speed (300 - 420 rpm), and
feed moisture content (16-18%) on water absorption index (WAI), water
solubility index (WSI), hardness, chewiness, gumminess, and springiness of
the extruded snacks. The Pareto plot was used to evaluate the significant
extrusion parameters on the functional and textural properties. The WAI and
WSI of the extruded snacks ranged between 2.09 and 2.87 (g/g), and 2.12 and
2.59% respectively. The hardness, chewiness, gumminess, and springiness of
the extruded snacks ranged between 118.92 and 4054.40 N, 0.06 and 326.00 N,
2.41 and 1509.17 N, and 0.02 and 0.21, respectively. The Pareto plot showed
that exit barrel temperature had the most significant influence on WAI and
WSI whereas, the quadratic interaction effect of feed moisture content had
the most significant influence on the hardness, chewiness, gumminess, and
springiness of the extruded snacks. Polynomial regression models were
developed for the functional and textural properties with an adequate
coefficient of determination (R2) that ranged from 0.74 to 0.99, thus
indicating their ability to predict the properties. Conclusively, a hybrid
of Taguchi and Response Surface Methodology (RSM) technique was used to
establish and predict the influence of extrusion conditions on the
functional and textural properties of brown rice-watermelon seeds extruded
snacks. |
| first_indexed | 2024-03-09T00:07:29Z |
| format | Article |
| id | doaj.art-bde885b7034a4a2ea01d5df02b9f398b |
| institution | Directory Open Access Journal |
| issn | 1450-7188 2406-095X |
| language | English |
| last_indexed | 2024-03-09T00:07:29Z |
| publishDate | 2023-01-01 |
| publisher | Faculty of Technology, Novi Sad |
| record_format | Article |
| series | Acta Periodica Technologica |
| spelling | doaj.art-bde885b7034a4a2ea01d5df02b9f398b2023-12-12T13:06:34ZengFaculty of Technology, Novi SadActa Periodica Technologica1450-71882406-095X2023-01-01202354819110.2298/APT2354081S1450-71882354081SInfluence of extrusion conditions on functional and textural properties of brown rice-watermelon seeds extruded snacksSanusi Mayowa Saheed0Sunmonu Musliu Olushola1Alasi Sodiq Oladimeji2Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, NigeriaDepartment of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, NigeriaDepartment of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, NigeriaThis study aims to evaluate and model the effect of extrusion conditions on the functional and textural properties of brown rice-watermelon seeds extruded snacks. Taguchi was used in designing the experiment and Response Surface Methodology was used to evaluate and model the effect of exit barrel temperature (120 - 140°C), barrel screw speed (300 - 420 rpm), and feed moisture content (16-18%) on water absorption index (WAI), water solubility index (WSI), hardness, chewiness, gumminess, and springiness of the extruded snacks. The Pareto plot was used to evaluate the significant extrusion parameters on the functional and textural properties. The WAI and WSI of the extruded snacks ranged between 2.09 and 2.87 (g/g), and 2.12 and 2.59% respectively. The hardness, chewiness, gumminess, and springiness of the extruded snacks ranged between 118.92 and 4054.40 N, 0.06 and 326.00 N, 2.41 and 1509.17 N, and 0.02 and 0.21, respectively. The Pareto plot showed that exit barrel temperature had the most significant influence on WAI and WSI whereas, the quadratic interaction effect of feed moisture content had the most significant influence on the hardness, chewiness, gumminess, and springiness of the extruded snacks. Polynomial regression models were developed for the functional and textural properties with an adequate coefficient of determination (R2) that ranged from 0.74 to 0.99, thus indicating their ability to predict the properties. Conclusively, a hybrid of Taguchi and Response Surface Methodology (RSM) technique was used to establish and predict the influence of extrusion conditions on the functional and textural properties of brown rice-watermelon seeds extruded snacks.https://doiserbia.nb.rs/img/doi/1450-7188/2023/1450-71882354081S.pdftaguchiresponse surface methodologyextrusiontexturalfunctional properties |
| spellingShingle | Sanusi Mayowa Saheed Sunmonu Musliu Olushola Alasi Sodiq Oladimeji Influence of extrusion conditions on functional and textural properties of brown rice-watermelon seeds extruded snacks Acta Periodica Technologica taguchi response surface methodology extrusion textural functional properties |
| title | Influence of extrusion conditions on functional and textural properties of brown rice-watermelon seeds extruded snacks |
| title_full | Influence of extrusion conditions on functional and textural properties of brown rice-watermelon seeds extruded snacks |
| title_fullStr | Influence of extrusion conditions on functional and textural properties of brown rice-watermelon seeds extruded snacks |
| title_full_unstemmed | Influence of extrusion conditions on functional and textural properties of brown rice-watermelon seeds extruded snacks |
| title_short | Influence of extrusion conditions on functional and textural properties of brown rice-watermelon seeds extruded snacks |
| title_sort | influence of extrusion conditions on functional and textural properties of brown rice watermelon seeds extruded snacks |
| topic | taguchi response surface methodology extrusion textural functional properties |
| url | https://doiserbia.nb.rs/img/doi/1450-7188/2023/1450-71882354081S.pdf |
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