Physical evaluation of a maize-based extruded snack with curry powder.
Response surface methodology was used to analyze the effect of screw speed (200-280 rpm), feed moisture (13.0-17.0%, wet basis), and curry powder (6.0-9.0%) on the bulk density, lateral expansion, and firmness of maize-based extruded snack with curry powder. Regression equations describing the effect of each variable on the responses were obtained. Responses were most affected by changes in feed moisture followed by screw speed and curry powder (p < 0.05). Lateral expansion increased linearly as the amount of curry powder added was increased whereas a quadratic increase was obtained in lateral expansion with decreasing feed moisture. The firmness of samples was increased with an increase in feed moisture. The bulk density of samples was increased with increasing feed moisture and screw speeds. Radial expansion was found to be a better index to measure the physical properties of the extruded product indicated by a higher correlation coefficient.
Christofides
Vassilis
V
Department of Food and Consumer Technology, the Manchester Metropolitan University, UK.
Ainsworth
Paul
P
Ibanoğlu
Senol
S
Gomes
Frances
F
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005511:Food Handling; D019649:Food Industry; D005524:Food Technology; D012212:Rheology; D017365:Spices / Q000032:analysis*; D003313:Zea mays / Q000737:chemistry*