Optimization of Rice Flour (Oryza sativa) and Chapra (Fenneropenaeus indicus) Extrusion by Response Surface Methodology

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dc.contributor.authorHomchoudhury, M.
dc.contributor.authorChakraborty, R.
dc.contributor.authorSarkar, S.
dc.contributor.authorRaychaudhuri, U.
dc.date.accessioned2021-10-25T07:12:04Z
dc.date.available2021-10-25T07:12:04Z
dc.date.issued2011
dc.description.abstractThe 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 conditioen_US
dc.identifier.citationFishery Tech 48(2):155-162en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5174
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectFenneropenaeus indicus, protein, extrusion, expansion ratio, response surface, glass transitionen_US
dc.titleOptimization of Rice Flour (Oryza sativa) and Chapra (Fenneropenaeus indicus) Extrusion by Response Surface Methodologyen_US
dc.typeArticleen_US
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