Effect of Extrusion Conditions on Colour Coordinates of Apple Incorporated Corn Based Extrudates

摘要

The effect of composition, feed moisture, barreltemperature, and screw speed on color coordinates of corn–basedapple incorporated extruded snacks were investigated in a corotating twin–screw extruder using response surface methodology.The corn flour obtained from C-6 variety and apple powder obtainedfrom Red-delicious variety were used in study. The composition wasset at five levels between 0-40 %, barrel temperature between 110-190℃, screw speed between 150-550 rpm and feed moisture between12.5-22.5 %. All color coordinates of corn apple blended extrudatesevaluated- (L*, a*, b*, c*, ?E and hue angle) were significantlyaffected by four process variables. Out of four process variablesbarrel temperature was most significant factor fallowed by screwspeed with quadratic effect on all the six dependent variables (L*, a*,b*, c*, ?E and hue angle). Response surface regression models wereestablished to correlate the color coordinates of extrudates to theprocess variables.