Optimization of Extrusion Conditions for Functional Ready-to-Eat Breakfast Cereal

• CHARUNUCH Chulaluck

  Institute of Food Research and Product Development, Kasetsart University

• LIMSANGOUAN Nipat

  Institute of Food Research and Product Development, Kasetsart University

• PRASERT Waraporn

  Institute of Food Research and Product Development, Kasetsart University

• BUTSUWAN Pisut

  Institute of Food Research and Product Development, Kasetsart University

抄録

Mixed vegetable powders – composed of purple sweet potato, red cabbage and beetroot at a 2:1:1 ratio – were incorporated with cereal base by an extrusion process to obtain a functional, ready-to-eat breakfast cereal. This study investigated the effects of mixed vegetable powder level (8, 12 and 16%), screw speed (300, 350 and 400 rpm) and feed moisture content (13, 15 and 17%) on the physical and functional properties of extrudates in breakfast cereal production using response surface methodology (RSM) and Box-Behnken experimental design. The results showed high correlation coefficients (R²) of multiple regression equations about the relationship among product responses and process variables, and no significant lack of fit (indicating a best-fit model). The optimum conditions were determined from the overlaid area found by superimposing the individual contour plots of responses. Correspondingly, the verification of results showed good agreement between the responses of experimental values at selected optimum conditions and the predicted values from regression equations.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 17 (5), 415-422, 2011

  公益社団法人 日本食品科学工学会

キーワード

• extrusion
• mixed vegetable powder
• optimization
• ready-to-eat breakfast cereal
• response surface methodology (RSM)

詳細情報

• CRID: 1390001204457639808
• NII論文ID: 10030897022
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.17.415
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可