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

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