| Popis: |
Expanded crisp snack products are gaining market advantage nowadays, which makes the competitive producers develop new varieties of expanded snacks. The primary concern in such a product is the lack of nutritional quality. Incorporation of protein-rich compounds from low-value fishes can help to produce highly nutritious food. However, micro and medium food enterprises find it challenging to create such a product with good acceptability among consumers. Hence, this paper aims to optimize the process condition of fish added extruded snacks in a conventional twin-screw extruder machine. The 28 sets of experimental trails are designed and produced using twin-screw extruder by varying its machine parameters. The quality of the product obtained is examined with responses viz., expansion ratio, texture, color, true density, bulk density, and 50 product weight. From the data collected, the optimization process is carried out with the Box-Behnken technique to predict the best possible process variables to produce good quality and high acceptance extruded snacks using a twin-screw extruder. The two best possible combinations of input parameters viz., screw speed, heater temperature 1, heater temperature 2, maize concentration were found to produce good quality and high acceptable extruded snack product. |
