| Summary: | The present research was carried out to explore the utilization of quality protein maize due to its superior protein quality. The effects of extrusion process variables such as screw speed (400– 550 rpm), barrel temperature (125–175°C) and feed moisture (14-18%, on a dry basis) on the system and functional properties of normal and quality protein maize based snacks were studied. The experiment was executed using central composite design in response surface methodology. Regression analysis of experimental data revealed the significant effects of screw speed followed by feed moisture content and barrel temperature on the functional properties of extrudates (p ≤ 0.01 and p ≤ 0.05). The range of values for NM and QPM snacks were found to be 3.66-4.24, 4.07-4.47 for expansion ratio, 103-120 Wh/kg, 93-121 Wh/kg for specific mechanical energy, 3.66-4.43 g/g, 3.72-3.90 g/g for water absorption index, 20.6-38.6%, 26.8-38.2% for water solubility index and 0.046-0.066g/cc, 0.055-0.062 g/cc for bulk density, respectively. The optimal extrusion process parameters obtained were feed moisture content 14-16%, 14-15% and barrel temperature 138-172°C, 169-175°C at 475 rpm screw speed for normal and quality protein maize, respectively.
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