Development of Extruded Snacks Using Maize, Soy, Apple Pomace - A Response Surface Methodology Approach

Abstract

Response surface methodology (RSM) using a D-optimal mixture design was employed for optimisation of formulation for production of a maize-soy-apple pomace based extruded snack. Effects of ingredients levels as maize (50–70 %), defatted soy flour (10–30 %) and apple pomace (10–30 %) on the physical properties like bulk density, expansion ratio, colour, water absorption index and water solubility index, sensory and specific mechanical energy of snacks were investigated. Significant regression equations that explained the effects of different percentages of maize, soy and apple pomace on all response variables were determined. The coefficients of determination, R2, of all response variables were higher than 0.90. Adequate precision for developed model of all responses was higher than 9.0, and corresponding CV was less than 1.9 per cent. Based on the given criteria for optimisation, the basic formulation for production of maize-soy-apple pomace extruded snack with desired sensory quality was obtained by incorporating with 70.0 % maize, 14.57 % soy and 15.43 % apple pomace.