The Effect of Added Pineapple Pomace Powder and Maize Flour on the Extrusion Cooking of Rice Flour and Process Parameter Optimization by using RSM

摘要

Rice flour (75%) was added to equal amount of pineapplepomace powder (12.5%) and maize flour (12.5%) mixture. Theformulation was extruded at different moisture content (8-14%),screw speed (80-120 rpm)andbarrel temperature (100-140°C). Thelateral expansion, bulk density, water absorption index, watersolubility index, hardness and sensory characteristics were measuredas responses. In the experiments, increase in barrel temperatureresulted in extrudate with higher expansion, higher hardness, lowerbulk density, lower WSI and higher WAI. Increasing in screw speedresulted in higher expansion, lower bulk density, higher overallacceptability and lower hardness; whereas, increasing level ofmoisture resulted in lower hardness, lower expansion and minimumbulk density and higher overall acceptability.