Abstract
Pneumatic extrusion of whole wheat flour dough is a challenge in the preparation of Poory. In the present study, the pneumatic extrusion process variables (pneumatic pressure, rate of extrusion) and quality of deep fried product (oil uptake, frying time, puffed height) was evaluated to get Poory of maximum overall sensory quality, minimum shear and minimum oil uptake. These parameters depend on the moisture content of wheat dough. Response surface methodology was demonstrated to be an efficient tool for the optimization of process parameters of pneumatic extrusion. The results indicated that extrusion pressure ranging from 3 ~ 6 × 105 Pa for the whole wheat flour dough with added moisture of 56 ~ 60 % was found to give a uniform rate of extruded sheet. It was observed that submerged frying time for the extruded dough sheet was in the range of 35 ~ 40 s, with the temperature of the vegetable oil to be in the range of 180 ~ 185 °C. Oil uptake during frying was about 12 ± 1 % and the textural shear force was found to be 9.9 N with an overall sensory score of 7.2 ± 0.5 on nine point scale. The experimental errors for all attributes were non-significant (p > 0.05) and thus optimum variables predicted by the model are found suitable.
Similar content being viewed by others
References
AACC (2000) Approved methods of the AACC (10th ed) American Association of cereal Chemists, St. Paul MN (Methods 08–01, 30–25, 44-15A, 46–10, 54–10, 54–21)
Ali Y, Hanna MA, Chinnaswamy R (1996) Expansion characteristics of extruded corn grits. LWT-Food Sci Technol 29:702–707
Anderson AK, Ng PKW (2001) Thermal and hydrophobic properties of extruded wheat flour components as measured by differential scanning calorimetry and fluorescence spectroscopy. Food Sci Biotechnol 10:156–160
Angioloni A, Rosa M (2005) Dough thermo-mechanical properties: influence of sodium chloride, mixing time and equipment. J Cereal Sci 41(3): 327–331
Bloksma AH, Bushuk W (1988) Rheology and chemistry of doughs: Y. Pomeranz (Ed.), Wheat: Chemistry and Technology, Wheat: Chemistry and Technology (3rd ed.), vol II, AACC, St Paul, pp 131–218
Blumenthal MM, Stier RF (1991) Optimization of deep-fat frying operation. Trends Food Sci Technol 6:144–148
Desrumaux A, Bouvier JM, Burri J (1999) Effect of free fatty acids addition on corn grits extrusion cooking. Cereal Chem 76:699–704
Dobraszczyk BJ, Morgenstern MP (2003) Rheology and the bread-making process. J Cereal Sci 38:229–245
Edwards NM, Scanlon MG, Kruger JE, Dexter JE (1996) Oriental noodle dough rheology: relationship to water absorption, formulation, and work input during dough sheeting. Cereal Chem 73(6):708–711
Engmann J, Peck MC, Wilson DI (2005) An Experimental and Theoretical Investigation of Bread Dough Sheeting. Food Bioprod Process 83(3):175–184
Giovanni M (1983) Response surface methodology and product optimization. Food Technol 37:41–45
Hagenimana A, Ding X, Fang T (2006) Evaluation of rice flour modified by extrusion cooking. J Cereal Sci 43:38–46
Henselman MR, Donatoni SM, Henika RG (1974) Use of response surface methodology in the development of acceptable high protein bread. J Food Sci 39:943–946
Hunter JS (1959) Determination of optimum operating conditions by experimental methods. Ind Qual Control 15:6–12
ICC (1996) ICC. Standard methods of the international association for cereal science and technology. ICC, Vienna
Indian Standards (1989) Bureau of Indian standards (BIS), vol 12569. Bahadur Shah Zafar Marg, New Delhi, pp 2–3
Indrani D, Venkateswara RG (2001) Optimization of the quality of South Indian parotta by modelling the ingredient composition using the response surface methodology. Int J Food Sci Technol 36:189–197
Kissel LT (1967) Optimization of white layer cake formulations by a multiple-factor experimental design. Cereal Chem 44:253–268
Kumar MD, Jozef LK (2003) Design and scaling of wheat dough extrusion by numerical simulation of flow and heat transfer. J Food Eng 60:421–430
Lee WC, Yusof S, Hamid NSA, Baharin BS (2006) Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM). J Food Eng 73:55–63
Liao HJ, Chung YC, Tattiyakul J (2007) Biaxial extensional viscosity of sheeted noodle dough. Cereal Chem 84(5):506–511
Meilgaard M, Civille GV, Carr BT (2007) Sensory evaluation techniques, 4th edn. CRC Press, Baca Raton
Mitsoulis E, Hatzikiriakos SG (2009) Rolling of bread dough: Experiments and simulations. Food Bioprod Process 87(2):124–138
Mohammed I, Ahmeda AR, Senge B (2012) Dough rheology and bread quality of wheat–chickpea flour blends. Ind Crop Prod 36:196–202
Palomar LS, Galvez FCF, Resurrection AVA (1994) Optimization of a peanut—sweet potato cookie formulation. LWT-Food Sci Technol 27:314–318
Patel MJ, Chakrabarti-Bell S (2013) Flour quality and dough elasticity: dough sheetability. J Food Eng 115:371–383
Peressini D, Sensidoni A (2009) Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs. J Cereal Sci 49(2):190–201
Peck MC, Rough SL, Barnes J, Wilson DI (2006) Roller extrusion of biscuit doughs. J Food Eng 74:431–450
Ramasamy R, Susheelmma NS (2005) Simultaneous optimization of a multiresponse system by desirability function analysis of boondi-making: a case study. J Food Sci 70(8):S539–S547
Resurreccion AVA (1998) Consumer sensory testing for product development. Aspen Publication, Maryland
Ryu GH, Ng PKW (2001) Effects of selected process parameters on expansion and mechanical properties of wheat flour and whole cornmeal extrudates. Starch-St rke 53:147–154
Saxena DC, Haridas RP (1996) Optimization of ingredients and process conditions for preparation of tandoori roti using response surface methodology. Int J Food Sci Technol 31:345–351
Sharavathy MK, Urooj A, Puttaraj S (2001) Nutritionally important starch fractions in cereal based Indian food preparations. Food Chem 75:241–247
Sin HN, Yusof S, Hamid NSA, Rahman RA (2006) Optimization of enzymatic clarification of sapodilla juice using response surface methodology. J Food Eng 73:313–319
Vatsala CN, Saxena DC, Haridas RP (2001) Optimization of ingredients and process conditions for the preparation of Poory using response surface methodology. Int J Food Sci Technol 36:407–414
Venkateshmurthy K, Jayaprakashan SG (1991) A device for pneumatic extrusion of dough into sheet or strands. Indian Patent No. 180851
Venkateshmurthy K, Jayaprakashan SG, Gadigeppa B, Indrajit M, Raghavarao KSMS, Sudha ML, Venkateswara RG (2008) An Automatic device for Pneumatic Extrusion of Dough into sheet and shaping, cutting of Extruded sheet for preparation of Poory and other similar Indian traditional foods. Indian Patent application No: 135/Del/2010
Venkateshmurthy K, Umesh HH, Chetana R, Raghavarao KSMS (2008b) Optimization of process parameters for boondi preparation. J Food Sci Technol 45(2):123–126
Acknowledgments
The authors wish to gratefully acknowledge the support and encouragement of the Director, CFTRI, Mysore. The authors also wish to thank, S.G. Jayaprakashan, G. Bammigatti, I. Mahesh, BV. Puttaraju, A. Hrishikesh Tavanandi and Yeshwanth for their help during experimentation.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Murthy, K.V., Sudha, M.L., Ravi, R. et al. Optimization of pneumatic sheet extrusion of whole wheat flour poory dough using response surface methodology. J Food Sci Technol 52, 4405–4413 (2015). https://doi.org/10.1007/s13197-014-1499-z
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-014-1499-z