Optimisation of Twin Screw Extrusion Process for Production of Snack from Aswagandha (Withania sominifera) Rice (Oryza sativa) and Chapra (Fenneropenaeus indicus) for Antioxidant Effect
Mahuya Hom Choudhury *
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata-700032, India.
Runu Chakraborty
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata-700032, India.
Utpal Ray Chaudhuri
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata-700032, India.
*Author to whom correspondence should be addressed.
Abstract
Response surface methodology (RSM) of Wang Yong design of 16 experimental runs has been applied in extrusion cooking process of rice, shrimp and aswagandha (Withania sominifera) feed mixture for maximizing expansion ratio (ER), product acceptability (AC) , retention in total antioxidant capacity (TAC) and minimising shear strength (SS), density (D) of the extrudate. The results indicated that the optimum operating conditions were 135°C process temperature, 15% feed moisture of rice, shrimp and aswagandha powder composition. Under this condition, the ER is 2.86, Shear force 14.6N, Shear stress 3.24x105 N/m2, Acceptability 80.64, TAC-16.48 mmol/Trolox/Kg of Dm. The multiple regressions analysis showed significant effect of feed moisture and process temperature (p<0.05) for ER, AC, SS, D and significant effect of process temperature for TAC. SEM feature indicates characteristic behaviour of extrudate and symmetrical fashioned expanded product was indicated at 135°C process temperature and 15% moisture.
Keywords: Extrusion, Chapra (Fenneropenaeus indicus), Withania sominifera, Expansion ratio, Total Antioxidant capacity, response surface