非谷类（象脚、芋头、菱角）零食的响应面分析及工艺优化

Q3 Agricultural and Biological Sciences

International Journal of Food Studies Pub Date : 2021-10-15 DOI:10.7455/10.7455/IJFS/10.2.2021.A2

Anuj Saklani, R. Kaushik, Krishan Kumar

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引用次数: 1

摘要

本研究旨在开发非谷物淀粉挤压制品。采用响应面法评估了饲料水分（15-21%）、温度（130-170°C）和螺杆转速（120-160rpm）对挤压零食物理和功能性能的影响。饲料水分和螺杆速度增加了挤压零食的体积密度和硬度。随着挤出温度的升高，观察到吸水指数的显著降低和水溶性指数的增加。通过数值优化确定了最佳工艺条件。非谷物零食的饲料水分优化值为18.22%，温度为155.96°C，螺杆转速为142.75 rpm，理想值为0.75。结果验证表明，在某些最佳条件下，实验值的响应与预测值之间相当一致。

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Response surface analysis and process optimization of non-cereal (elephant foot yam, taro and water chestnut) snacks

The present study was conducted to develop non-cereal starch extruded products. The effects of feed moisture (15-21%), temperature (130-170 °C) and screw speed (120-160 rpm) were evaluated on the physical and functional properties of extruded snacks using response surface methodology. Feed moisture and screw speed increased the bulk density and hardness of extruded snacks. Significant decreases in water absorption index and increases in water solubility index were observed with increases in extrusion temperature. The best conditions were determined by numerical optimization. The optimized value for non-cereal snacks for feed moisture is 18.22%, temperature 155.96 °C, screw speed 142.75 rpm and, desirability is 0.75. Verification of results showed decent agreement between the responses of experimental values at certain optimum conditions and the predicted values.

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来源期刊

International Journal of Food Studies Agricultural and Biological Sciences-Food Science

CiteScore

2.10

自引率

0.00%

发文量

审稿时长

24 weeks

期刊介绍： he International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Original contributions relevant to the following topics will be considered for publication: -Education methods, including Life Long Learning and e-learning; -Research and application in academia, research, industry; -Critical reviews of scientific literature by researchers, students, invited authors; -Exchange of views and opinions of a scientific nature including testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes). Manuscripts focusing on Food related Education topics are particularly welcome.