Twin-screw Extrusion of Rice Flour, Carrot Flour and Soy Protein Isolate (SPI) Blends: A Response Surface Analysis

Main Article Content

Addisalem Hailu Taye
Yetenayet B. Tola
Ali Mohammed

Abstract

The present study focused on the use of the blends of Carrot, Rice and Soy Protein isolate flours to produce ready-toeat snack products using extrusion cooking. Response surface methodology (RSM) was used to optimize the process. Response (dependent) variables were Expansion ratio (ER), Bulk density (BD), Rehydration ratio (RR), Water Solubility Index (WSI), and Breaking stress (BS). Independent variables were blended with Carrot (5-15%), SPI (15-25%), and Rice (60-80%). All other processing variables (barrel temperature, screw speed, feed moisture, and die diameter) was kept constant (170 °C, 90r.p.m, 26%, and 30 mm respectively). The result indicated that optimum ER, BD, RR, BS, and WSI were found to be 1.49, 824.249 kg.m-3, 65.76%, 27.56 N and 3.41%, respectively, at a blend of Carrot (5 %), SPI (15%) and Rice (80%).

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How to Cite
Hailu , A., Bekele, Y., & Mohammed, A. (2020). Twin-screw Extrusion of Rice Flour, Carrot Flour and Soy Protein Isolate (SPI) Blends: A Response Surface Analysis. Ethiopian Journal of Applied Science and Technology, 10(2), 40-45. Retrieved from http://ejhs.ju.edu.et/index.php/ejast/article/view/2155
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Articles
Author Biographies

Addisalem Hailu Taye, Jimma University College of Agriculture and Vetrinary Medicine

Jimma University College of Agriculture and Vetrinary Medicine,

Department of Postharvest Management,

Yetenayet B. Tola, Jimma University College of Agriculture and Veterinary Medicine

J imma University College of Agriculture and Vetrinary Medicine,

Department of Postharvest Management

Ali Mohammed, Jimma University College of Agriculture and Vetrinary Medicine

Jimma University College of Agriculture and Vetrinary Medicine,
Department of Postharvest Management