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Expansion characteristics of a nutritious extruded snack food using response surface methodology

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Abstract

Response surface methodology was used to analyze the effect of screw speed (220–340 rpm), feed moisture (11.0–15.0%, wet basis) and feed rate (22.0–26.0 kg/h, wet basis) on the physical properties (i.e., bulk density, expansion, porosity) of a nutritionally balanced extruded snack food. Regression equations describing the effect of each variable on the responses were obtained. Responses were most affected by changes in screw speed followed by feed moisture and feed rate (P<0.05). Expansion and porosity increased with screw speed and feed moisture whereas the opposite was observed for bulk density. Radial expansion was found to be a better index to measure the extent of expansion than the axial and overall expansions, indicated by a higher correlation coefficient.

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Acknowledgements

The authors would like to thank DEFRA and the partners of the LINK Eating, Food and Health Programme (EFH 11) in their support of this research.

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Authors and Affiliations

  1. Food Engineering Department, Agricultural College, Çukurova University, Adana, Turkey

    Emir Ayşe Őzer & Cahide Yağmur

  2. Food Engineering Department, Engineering Faculty, Gaziantep University, Gaziantep, Turkey

    Şenol İbanoğlu

  3. Department of Food and Consumer Technology, Hollings Faculty, The Manchester Metropolitan University, Old Hall Lane, Manchester, M14 6HR, UK

    Paul Ainsworth

Authors
  1. Emir Ayşe Őzer
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  2. Şenol İbanoğlu
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  3. Paul Ainsworth
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  4. Cahide Yağmur
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Correspondence to Şenol İbanoğlu.

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Őzer, E.A., İbanoğlu, Ş., Ainsworth, P. et al. Expansion characteristics of a nutritious extruded snack food using response surface methodology. Eur Food Res Technol 218, 474–479 (2004). https://doi.org/10.1007/s00217-004-0884-7

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  • DOI: https://doi.org/10.1007/s00217-004-0884-7

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