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Numerical Modeling and Optimization of Extrusion Conditions for The Texture and Aroma Characteristics of Extruded Snacks from Aerial Yam and Soybean Flour Blends

Enobong Okon Umoh

Abstract

Extrusion is still a complicated process that needs to be tailored for certain uses depending on the type of raw materials and intended finished product, even with its growing utilization. This study was conducted with the aim of modeling and optimizing the extrusion process condition for the texture and aroma characteristics of extruded snacks from blends of aerial yam and soybean flours. Blends of aerial yam and soybean flours were extruded using a laboratory-scale single-screw extruder in a ratio of 25% aerial yam to 75% soybean. Twenty runs of response surface methodology based on Box-Behnken design were conducted at five levels of barrel temperature (95, 100, 105, 110, and 115 °C), screw speed (85, 100, 115, 130, and 145 rpm), and feed moisture (31, 33, 35, 37, and 39%). Significant (p< 0.05) regression models, describing the effects of process parameters on the product quality attributes, were employed. Results obtained showed that texture and aroma characteristics scores ranged from 4.38 to 6.02 for texture; and 4.45 to 7.00 for aroma. The models can be used to navigate the design space, as evidenced by the high regression coefficient, R2 ≥ 0.9. According to optimization results based on the desirability concept, extrudates with desired texture and aroma characteristics would be produced at a barrel temperature of 114.12 °C, a screw speed of 100.56 rpm, and 38.02% feed moisture.

Keywords

OptimizationExtrusion processResponse surfaceExtruded snacksRegression analysis.

References

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