Optimization of Rice Flour (Oryza sativa) and Chapra (Fenneropenaeus indicus) Extrusion by Response Surface Methodology
Optimization of Rice Flour (Oryza sativa) and Chapra (Fenneropenaeus indicus) Extrusion by Response Surface Methodology
Date
2011
Authors
Homchoudhury, M.
Chakraborty, R.
Sarkar, S.
Raychaudhuri, U.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
The greater the expansion, the lower the
shearing force, and the shear stress, and the
greater the textural sensory acceptability.
The optimization of carbohydrate-protein
extrudate shows a typical respon surface behaviour where the expansion ratio
shows a characteristics linear as well as
quadratic pattern with the change of process
moisture and process temperature. The
optimization process also presents a characteristic
surface behaviour of complex food
system for expansion ratio, density, shear
force, shear stress and texture acceptance of
extrudate. This study thus demonstrates that
chapra (shrimp) variety can be extruded and
used as a high quality protein snack food.
In the optimal process, the maximum
expansion ratio obtained at 15% moisture
and 150oC process temperature coincided
with the minimum shear force of the
product, and maximum sensory texture
acceptance indicating a correlation between
extrusion response variables. Response surface
study indicated that the desired texture
and sensory property could be obtained by
controlling cooking temperature and moisture
conditio
Description
Keywords
Fenneropenaeus indicus, protein, extrusion, expansion ratio, response surface, glass transition
Citation
Fishery Tech 48(2):155-162