Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal.

摘要: The low-amylose rice flour, seeded banana (Musa balbisiana, ABB) and carambola (Averrhoa L.) pomace blends were extruded to prepare ready eat breakfast cereal in a single-screw extruder. Response surface methodology using central composite design was used evaluate effect of independent variables, namely blend ratio (80:10:10 – 60:30:10 pomace), screw speed (200 400 rpm), barrel temperature (90 130 °C) feed moisture content (9 21 g/100 g, wet basis) on product responses. Quadratic polynomial equations also obtained by multiple regression analysis. predicted models adequate based lack-of-fit test coefficient determination obtained. had critical all response variables. compromised optimal conditions numerical integration for development extrudates were: 350 rpm, 120 °C, 12 g/100 g 65:25:10 feed. In the optimized condition is found have better physicochemical properties (water absorption index 481.79 g/100 g; water solubility 44.13 g/100 g) dietary fiber 21.35 g/100 g respectively. developed showed considerable amount minerals (Mg K) overall acceptability be 7.8.