Optimization of puffed corn-fish snack extrusion conditions using response surface methodology
To optimize the extrusion conditions of novelty developed puffed corn-fish snack, Response Surface Methodology was performed. Feed rate (810-1206 g/min), temperature (105-125ºC) and screw speed (146- 208 rpm) were considered as 3 independent variables. Expansion ratio, density, sensory texture, over...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/47976/1/%2844%29.pdf |