Optimization of puffed corn-fish snack extrusion conditions using response surface methodology

To optimize the extrusion conditions of novelty developed puffed corn-fish snack, Response Surface Methodology was performed. Feed rate (810-1206 g/min), temperature (105-125ºC) and screw speed (146- 208 rpm) were considered as 3 independent variables. Expansion ratio, density, sensory texture, overall acceptability, linear distance and count peak were used as dependent variables. Density and expansion ratio were significantly (p 0.94). Optimum condition was found at 116ºC, feed rate at1107 g/min and screw speed at 148 rpm, where the expansion ratio of 5.5 and density of 41.92 kg/m3 were obtained. Besides, the effect of feed rate (0.5-1.5 kg/min) on textural properties was individually studied. A quadratic model (R2 >0.95) was found for expansion ratio versus feed rate while density showed a cubic regression model (R2 >0.80) verses feed rate