Optimization of extrusion cooking process parameters to develop teff (Eragrostis (Zucc) Trotter)-based products: Physical properties, functional properties, and sensory quality

AbstractThis study was conducted to produce a satisfactory expanded product based on teff, by means of a twin-screw extruder, while optimizing the process parameters of extrusion cooking. The study was performed utilizing the Response Surface Methodology (RSM) using the Box Behnken design. Teff and chickpea composite flour mixes were exposed to extrusion cooking, while considering altered amount of feed moisture content (FMC) (15, 20, 25%), blend ratio (BR) (BR1 (90% teff:10% chickpea), BR2 (85% teff:15% chickpea), and BR3 (80% teff:20% chickpea), barrel-temperature (110, 130, 150°C), and screw-speed (150, 170, 190 rpm) as the independent variables. An analysis was conducted on the physical and functional properties, and sensory quality attributes of the products. The extrudates exhibited notable values for maximum expansion ratio (1.88 mm/mm), maximum water absorption index (WAI) (7.48 g/g), and minimum density (0.22 g/cm3) at the processing conditions of 130°C, 170 rpm, 15% FMC, and BR2. The highest specific length achieved a value of 2.23 cm/g, under the conditions of temperature at 130°C, at 150 rpm, FMC at 15%, and utilization of BR2. The findings of this investigation offer optimistic insights relating to the development of extrudates based on teff and chickpea, along with the associated process optimization studies. The result can be used for product developers in food industries to produce extrudates