EXTRUSION BEHVIOUR OF FISH, CHICKPEA, CORN AND RICE FLOUR BLENDS WITH REFERENCE TO DESIRABLE PHYSICAL CHARACTERISTICS OF SNACK-LIKE PRODUCTS

Abstract

A formulation of fish flour, rice flour, corn flour and chickpea flour was extruded using a co-rotating twin-screw extruder. A 3 x 2 x 2 factorial design layout was used for this experiment to study the effects of extrusion conditions such as screw speed (350, 425, 500 rpm), barrel temperature (100, 120ºC) and die diameter (3, 3.5 mm) as independent variables on the physical properties of extrudates, i.e dependent variables like expansion index and bulk density. ANOVA was carried to study the effects of main factors and interaction effects of various factors where as, Multiple Regression Analysis was carried out to explain the variability. Neither main factors nor two factors interaction effect on expansion index were found to be statistically significant. But, in case of bulk density, the interaction effect of temperature and die diameter was found to be significant. Multiple Regression Analysis revealed that independent variables significantly affected the physical properties of extrudates.

 

Keywords: Twin screw extrusion, expansion index, extrusion variables, fish snacks, chickpea flour, physical properties.