Optimizing Commodity Properties of Extruded Snack Product Using Rsm
M. Selvarathi1, S. Elizabeth Amudhini Stephen2, Bazil Wilfred.C3, Ramya R4
1M. Selvarathi,* Department of Mathematics, Karunya Institute of Technology and Sciences, Coimbatore, (TN), India.
2S.Elizabeth Amudhini Stephen, Department of Mathematics, Karunya Institute of Technology and Sciences, Coimbatore, (TN), India.
3Bazil Wilfred. C, Department of Mathematics, Karunya Institute of Technology and Sciences, Coimbatore, (TN), India.
4Ramya R, Department of Food Processing and Engineering, Karunya Institute of Technology and Sciences, Coimbatore, (TN), India.
Manuscript received on September 21, 2019. | Revised Manuscript received on October 05, 2019. | Manuscript published on October 30, 2019. | PP: 3177-3180 | Volume-9 Issue-1, October 2019 | Retrieval Number: A9873109119/2019©BEIESP | DOI: 10.35940/ijeat.A9873.109119
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Rice legume blends were used for the formulation of an extruded product. Response surface methodology (RSM) being a statistical technique was used to evaluate the effect of cowpea (0-20%), groundnut or peanut (0-10%), and feed moisture (14-48%) levels on quality response (moisture of product, ratio of expansion, bulk density, color) of the extruded product. Responses were formulated by box behnken method. Responses were affected most by changes in legume addition and feed moisture. The optimum condition was estimated as level of cowpea 10.64%, level of groundnut 4.14% and level of feed moisture 35.42%.
Keywords: Response surface methodology, Box-behnken design, Legume addition.