Numerical optimization of process parameters of water chestnut flour incorporated corn-based extrudates: Characterizing physicochemical, nutraceutical, and storage stability of the developed product

摘要

The present research was undertaken to optimize process conditions for developmentof water chestnut incorporated corn-basedextrudates. The independent extrusionvariables—feedcomposition, feed moisture, screw speed and barrel temperaturewere studied to determine their influence on dependent variables-specificmechanicalenergy, expansion index, bulk density, water solubility index, water absorptionindex, hardness, and color. All system and product responses were significantly(p < .05) influenced by independent variables. The regression models fitted to experimentaldesign showed high coefficient of determination (R2 ≥ 0.99). The optimumconditions for development of extrudates obtained by numerical optimization werecorn flour : water chestnut flour (60:40), feed moisture (14%), barrel temperature(170°C), and screw speed (300 rpm). Moisture, protein, and fat contents of extrudatesdeveloped using optimum conditions were significantly (p < .05) lower thancorn and water chestnut. Storage studies revealed safe storage of extrudates packedin aluminum laminates up to 120 days under ambient conditions without compromisingmuch of its qualities.