Skip to main content
SpringerLink
Log in

Development of multigrain ready-to-eat extruded snack and process parameter optimization using response surface methodology

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

This study aimed to develop Ready to Eat (RTE) extruded snack using a composite blend of cereal, millet, and pulses. The formulation of the blend was rice, corn, pearl millet, green gram, and cowpea bean in the ratio of 25:30:30:8:7. Process parameters selected for optimization are feed moisture content (8%-12%), extruder rpm (300–350), and barrel temperature (117 °C-121°C). Data were analyzed using Response Surface Methodology, and optimized parameters are found to be 120°C (barrel temperature), 350 rpm (screw speed), and 10% (moisture content) with desirability. The effect of particle size on the feed formulation was also studied. The particle size of 0.5 mm is found to be the best. Furthermore, Scanning Electron Microscopy and Fourier Transform Infrared spectroscopy confirmed the effect of independent variables and particle size on the texture of extrudates and functional groups present in them.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

Data availability and materials

All data generated or analysed during this study are included in this published article [and its supplementary information files].

Abbreviations

RTE:

Ready To Eat

CCD:

Central Composite Design

WAI:

Water Absorption Index

BD:

Bulk Density

FE-SEM:

Field Emission Scanning Electron Microscope

FTIR:

Fourier Transform Infrared Spectroscopy

References

  • Ainsworth P, İbanoglu S, Plunkett A, İbanoglu E, Stojceska V (2007) Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack. J Food Eng 81(4):702–709

    Article  CAS  Google Scholar 

  • Ali Y, Hanna MA, Chinnaswamy R (1996) Expansion characteristics of extruded corn grits. LWT Food Sci Technol 29(8):702–707

    Article  CAS  Google Scholar 

  • Alonso R, Aguirre A, Marzo F (2000) Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chem 68(2):159–165

    Article  CAS  Google Scholar 

  • Anderson RA, Conway HF, Pfeifer VF, Griffin EL (1969) Roll and extrusion-cooking of grain sorghum grits. Cereal Sci Today 14(11):372–376

    Google Scholar 

  • Anton AA, Fulcher RG, Arntfield SD (2009) Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: effects of bean addition and extrusion cooking. Food Chem 113(4):989–996

    Article  CAS  Google Scholar 

  • AOAC (1990) Official Methods of Analysis of the AOAC, 16th edn. Association of Official Analytical Chemists, Washington DC

    Google Scholar 

  • AOAC (1995) Official Methods of Analysis of the AOAC (18th edn). Association of Official Analytical Chemists, Gaithersburg, MD

  • AOAC (2005) Official Methods of Analysis of the AOAC (18th edn). Association of Official Analytical Chemists, Gaithersburg MD

  • Aryane Ribeiro Oliveira A, Chaves Ribeiro AE, Resende Oliveira É, Oliveira Ribeiro K, Costa Garcia M, Careli-Gondim Í, Caliari M (2020) Physicochemical, microbiological and sensory characteristics of snacks developed from broken rice grains and turmeric powder. Int J Food Sci Technol 55(7):2719–2729

    Article  Google Scholar 

  • Bhat NA, Wani IA, Hamdani AM, Gani A (2019) Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.) flour. Food Chem 276:22–32

    Article  CAS  PubMed  Google Scholar 

  • Civile GV, Carr BT (2016) Sensory evaluation techniques, 5th edn. CRC Press, Boca Raton

    Google Scholar 

  • Claudia P, Indrawati O, Pat S, Svenja MB, Roman B (2017) Impact of protein content on physical and micro-structural properties of extruded rice starch-pea protein snacks. J Food Eng 212:165–173

    Article  Google Scholar 

  • Fan J, Mitchell JR, Blanshard JM (1996) The effect of sugars on the extrusion of maize grits: I. The role of the glass transition in determining product density and shape. Int J Food Sci Technol 31(1):55–65

    Article  CAS  Google Scholar 

  • Fuller DQ, Korisettar R, Venkatasubbaiah PC (2001) Southern Neolithic cultivation systems: a reconstruction based on archaeobotanical evidence. South Asian Studies 17(1):171–187

    Article  Google Scholar 

  • Jing Y, Chi YJ (2013) Effects of twin-screw extrusion on soluble dietary fibre and physicochemical properties of soybean residue. Food Chem 138(2–3):884–889

    Article  CAS  PubMed  Google Scholar 

  • Joshi SM, Bera MB, Panesar PS (2014) Extrusion cooking of maize/spirulina mixture: factors affecting expanded product characteristics and sensory quality. J Food Process Preserv 38(2):655–664

    Article  CAS  Google Scholar 

  • Kadan RS, Bryant RJ, Pepperman AB (2003) Functional properties of extruded rice flours. J Food Sci 68(5):1669–1672

    Article  CAS  Google Scholar 

  • Karathanos VT, Saravacos GD (1993) Porosity and pore size distribution of starch materials. J Food Eng 18(3):259–280

    Article  Google Scholar 

  • Kaur A, Kaur S, Singh M, Singh N, Shevkani K, Singh B (2015) Effect of banana flour, screw speed and temperature on extrusion behaviour of corn extrudates. J Food Sci Technol 52(7):4276–4285

    Article  CAS  PubMed  Google Scholar 

  • Kumar R, Xavier KM, Lekshmi M, Balange A, Gudipati V (2018) Fortification of extruded snacks with chitosan: effects on techno functional and sensory quality. Carbohydr Polym 194:267–273

    Article  CAS  PubMed  Google Scholar 

  • Niu F, Li M, Fan J, Kou M, Han B, Pan W (2020) Structural characteristics and digestibility of bovine skin protein and corn starch extruded blend complexes. J Food Sci Technol 57(3):1041–1048

    Article  PubMed  Google Scholar 

  • Pastor-Cavada E, Drago SR, Gonzalez RJ, Juan R, Pastor JE, Alaiz M, Vioque J (2011) Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice. Food Chem 128(4):961–967

    Article  CAS  Google Scholar 

  • Prabhavat S, Boonyasirikool P, Charunuch C (1996) Study on the production of snacks from rice bean by screw extruder. Agric Nat Resour 30(2):200–210

    Google Scholar 

  • Rodriguez-Miranda J, Ruiz-Lopez II, Herman-Lara E, Martinez-Sanchez CE, Delgado-Licon E, Vivar-Vera MA (2011) Development of extruded snacks using taro (Colocasia esculenta) and nixtamalized maize (Zea mays) flour blends. LWT- Food Sci Technol 44(3):673–680

    Article  CAS  Google Scholar 

  • Saini CS (2015) Preparation of corn flour based extruded product and evaluate its physical characteristics. Int J Food Sci Nutr 9(8):934–941

    Google Scholar 

  • Samyor D, Deka CS, Das AB (2018) Effect of extrusion conditions on the physicochemical and phytochemical properties of red rice and passion fruit powder based extrudates. J Food Sci Technol 55(12):5003–5013

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Sciammaro L, Ferrero C, Puppo C (2018) Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour. LWT- Food Sci Technol 93:24–31

    Article  CAS  Google Scholar 

  • Singh J, Hoseney RC, Faubion JM (1994) Effect of dough properties on extrusion-formed and baked snacks. Cereal Chem 71(5):417–422

    Google Scholar 

  • Udensi EA, Ekwu FC, Isinguzo JN (2007) Antinutritional factors of Cowpea (Sesquipedalis) seed during thermal processing. Pak J Nutr 6(2):194–197

    Article  Google Scholar 

  • Yagci S, Gogus F (2008) Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. J Food Eng 86(1):122–132

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors acknowledged SRM Central Instrumentation Facility SRM Institute of Science and Technology and School of Bioengineering, SRM Institute of Science and Technology (SRMIST) for providing analysis facilities. We express our thanks to Prof. C. Muthamizchelvan, Vice Chancellor, Prof. S. Pnnusamy, Registrar SRM Institute of Science and Technology, Dr. T. V. Gopal, Dean, College of Engineering and Technology, and Dr. M. Vairamani, Chairperson, School of Bioengineering, SRM Institute of Science and Technology for cordial support.

Funding

Not applicable.

Author information

Authors and Affiliations

  1. Department of Food Process Engineering, College of Engineering and Technology, SRM Institute of Science and Technology, Tamil Nadu, Kattankulathur, Chengalpattu, 603203, India

    G. Karun, Aryasree Sukumar, G. Nagamaniammai & R. Preetha

Authors
  1. G. Karun
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Aryasree Sukumar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. G. Nagamaniammai
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. R. Preetha
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

KG have conceptualized the data, carried out work and wrote original manuscript. AS helped with software, writing and editing of original manuscript. NG supervised the work and corrected manuscript. PR contributed in data editing and framing the manuscript.

Corresponding author

Correspondence to G. Nagamaniammai.

Ethics declarations

Conflict of interest

None.

Consent for publish

I hereby declare that the present work described has not been published before (except in the form of an abstract), and it is not under consideration for publication elsewhere, its submission to JFST publication has been approved by all authors as well as the responsible authorities—tacitly or explicitly—at the institute where the work has been carried out, if accepted, it will not be published elsewhere in the same form, in English or in any other language, including electronically without the written consent of the copyright holder, and JFST will not be held legally responsible should there be any claims for compensation or dispute on authorship.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Karun, G., Sukumar, A., Nagamaniammai, G. et al. Development of multigrain ready-to-eat extruded snack and process parameter optimization using response surface methodology. J Food Sci Technol 60, 947–957 (2023). https://doi.org/10.1007/s13197-022-05390-8

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-022-05390-8

Keywords

Search

Navigation