Optimization of Rice Flour (Oryza sativa) and Chapra (Fenneropenaeus indicus) Extrusion by

Abstract

Chapra (Fenneropenaeus indicus) powder and rice flour mixture was used as base material for extrusion process. The process was optimized using response surface methodology. Response (dependent) variables were: expansion ratio, density, shearing strength and sensory texture acceptability. Independent variables were processing temperature and feed moisture. All other process variables viz., screw speed, feed speed and dye diameter were kept constant at 475 rpm, 28 g min-1 and 3 mm respectively. The expanded products obtained at 150°C with feed material containing 15% moisture had the best properties. The study showed that expanded products produced using rice and chapra flour under conditions that induced the maximum expansion, had the best texture and the highest acceptable snack product.