Optimisation of extrusion conditions for production of antioxidant-rich extruded breakfast cereals from purple sweet potato (Ipomoea batatas l.) and red rice using response surface methodology
Purple sweet potato powder (PSPP) is rich in anthocyanins and other polyphenols that provide excellent antioxidant and other biological activities with potential health benefits. In the present work, the response surface methodology (RSM) was used to optimise the extrusion processing conditions to d...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/108664/1/Optimisation%20of%20extrusion%20conditions.pdf |
| _version_ | 1825939647669207040 |
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| author | Senevirathna, Sri Sampath Janaka Ramli, Nurul Shazini Azman, Ezzat Mohamad Juhari, Nurul Hanisah Karim, Roselina |
| author_facet | Senevirathna, Sri Sampath Janaka Ramli, Nurul Shazini Azman, Ezzat Mohamad Juhari, Nurul Hanisah Karim, Roselina |
| author_sort | Senevirathna, Sri Sampath Janaka |
| collection | UPM |
| description | Purple sweet potato powder (PSPP) is rich in anthocyanins and other polyphenols that provide excellent antioxidant and other biological activities with potential health benefits. In the present work, the response surface methodology (RSM) was used to optimise the extrusion processing conditions to develop healthy breakfast cereals. The independent variables studied included barrel temperature, screw speed, and feed moisture. The linear terms of barrel temperature and feed moisture content were found to be the significant (p < 0.05) factors affecting the product's functional and physicochemical properties. The expansion property of extrudate significantly (p < 0.001) increased at low temperature, high screw speed, and low feed moisture. The recommended optimum extrusion conditions of barrel temperature, screw speed, and feed moisture content were at 157.0°C, 126.0 rpm, and 13.0%, respectively; and under these optimum conditions, significantly high retention (75.0%) of anthocyanin content was detected. Furthermore, scanning electron micrographs depicted that the optimised breakfast cereals had a better cell structure with smoother and thinner cell walls than the non-optimised samples. |
| first_indexed | 2024-12-09T02:20:33Z |
| format | Article |
| id | upm.eprints-108664 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-12-09T02:20:33Z |
| publishDate | 2023 |
| publisher | Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-1086642024-10-11T07:41:57Z http://psasir.upm.edu.my/id/eprint/108664/ Optimisation of extrusion conditions for production of antioxidant-rich extruded breakfast cereals from purple sweet potato (Ipomoea batatas l.) and red rice using response surface methodology Senevirathna, Sri Sampath Janaka Ramli, Nurul Shazini Azman, Ezzat Mohamad Juhari, Nurul Hanisah Karim, Roselina Purple sweet potato powder (PSPP) is rich in anthocyanins and other polyphenols that provide excellent antioxidant and other biological activities with potential health benefits. In the present work, the response surface methodology (RSM) was used to optimise the extrusion processing conditions to develop healthy breakfast cereals. The independent variables studied included barrel temperature, screw speed, and feed moisture. The linear terms of barrel temperature and feed moisture content were found to be the significant (p < 0.05) factors affecting the product's functional and physicochemical properties. The expansion property of extrudate significantly (p < 0.001) increased at low temperature, high screw speed, and low feed moisture. The recommended optimum extrusion conditions of barrel temperature, screw speed, and feed moisture content were at 157.0°C, 126.0 rpm, and 13.0%, respectively; and under these optimum conditions, significantly high retention (75.0%) of anthocyanin content was detected. Furthermore, scanning electron micrographs depicted that the optimised breakfast cereals had a better cell structure with smoother and thinner cell walls than the non-optimised samples. Universiti Putra Malaysia 2023 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/108664/1/Optimisation%20of%20extrusion%20conditions.pdf Senevirathna, Sri Sampath Janaka and Ramli, Nurul Shazini and Azman, Ezzat Mohamad and Juhari, Nurul Hanisah and Karim, Roselina (2023) Optimisation of extrusion conditions for production of antioxidant-rich extruded breakfast cereals from purple sweet potato (Ipomoea batatas l.) and red rice using response surface methodology. International Food Research Journal, 30 (2). pp. 447-462. ISSN 1985-4668; ESSN: 2231-7546 https://doi.org/10.47836/ifrj.30.2.15 10.47836/ifrj.30.2.15 |
| spellingShingle | Senevirathna, Sri Sampath Janaka Ramli, Nurul Shazini Azman, Ezzat Mohamad Juhari, Nurul Hanisah Karim, Roselina Optimisation of extrusion conditions for production of antioxidant-rich extruded breakfast cereals from purple sweet potato (Ipomoea batatas l.) and red rice using response surface methodology |
| title | Optimisation of extrusion conditions for production of antioxidant-rich extruded breakfast cereals from purple sweet potato (Ipomoea batatas l.) and red rice using response surface methodology |
| title_full | Optimisation of extrusion conditions for production of antioxidant-rich extruded breakfast cereals from purple sweet potato (Ipomoea batatas l.) and red rice using response surface methodology |
| title_fullStr | Optimisation of extrusion conditions for production of antioxidant-rich extruded breakfast cereals from purple sweet potato (Ipomoea batatas l.) and red rice using response surface methodology |
| title_full_unstemmed | Optimisation of extrusion conditions for production of antioxidant-rich extruded breakfast cereals from purple sweet potato (Ipomoea batatas l.) and red rice using response surface methodology |
| title_short | Optimisation of extrusion conditions for production of antioxidant-rich extruded breakfast cereals from purple sweet potato (Ipomoea batatas l.) and red rice using response surface methodology |
| title_sort | optimisation of extrusion conditions for production of antioxidant rich extruded breakfast cereals from purple sweet potato ipomoea batatas l and red rice using response surface methodology |
| url | http://psasir.upm.edu.my/id/eprint/108664/1/Optimisation%20of%20extrusion%20conditions.pdf |
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