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Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology

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Abstract

To establish the effect of barrel temperature, screw speed, total moisture and fish flour content on the expansion ratio and bulk density of the fish based extrudates, response surface methodology was adopted in this study. The experiments were optimized using five-levels, four factors central composite design. Analysis of Variance was carried to study the effects of main factors and interaction effects of various factors and regression analysis was carried out to explain the variability. The fitting was done to a second order model with the coded variables for each response. The response surface plots were developed as a function of two independent variables while keeping the other two independent variables at optimal values. Based on the ANOVA, the fitted model confirmed the model fitness for both the dependent variables. Organoleptically highest score was obtained with the combination of temperature—1100 C, screw speed—480 rpm, moisture—18 % and fish flour—20 %.

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Acknowledgments

This study is part of the thesis work to obtain the degree of Master of Fisheries Science, which was developed in the Department of Fish Processing Technology of College of Fisheries, Lembucherra, Tripura, India and supported by the Central Agricultural University, Imphal, India. The authors gratefully acknowledge the staff of the department of FPT for their technical assistance.

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Authors and Affiliations

  1. College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799 210, India

    R. K. Ratankumar Singh & Ranendra K. Majumdar

  2. Central Institute of Fisheries Education, Mumbai, 61, India

    G. Venkateshwarlu

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  1. R. K. Ratankumar Singh
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  2. Ranendra K. Majumdar
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  3. G. Venkateshwarlu
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Correspondence to Ranendra K. Majumdar.

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Singh, R.K.R., Majumdar, R.K. & Venkateshwarlu, G. Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology. J Food Sci Technol 51, 1827–1836 (2014). https://doi.org/10.1007/s13197-012-0725-9

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