Alefew Yeshambel Dagnaw, Tiruneh Abebaw Teshome, Yehuala Tadesse Fenta
Department of Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia.
Food and Nutrition Centre, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia.
Heliyon. 2024 Dec 4;10(24):e40913. doi: 10.1016/j.heliyon.2024.e40913. eCollection 2024 Dec 30.
This study was examined to optimize extrusion conditions (barrel temperature, feed moisture, and blending ratios of rice, lupin, and pumpkin flour) during processing high-quality extruded products using a twin-screw extruder. A three-factor with three-level response surface methodology with a Box-Behnken design, was applied to evaluate the effects of selected processing conditions: blending ratios of lupin (10-20 %), barrel temperature (115-155 °C) and feed moisture content (14-20 %) on the functional, nutritional and sensory characteristics of the produced snack food. The independent variables significantly affected the nutritional, functional, and physical properties of the extruded snack food. A higher proportion of lupin showed higher bulk density but lower expansion ratio and water solubility index of the extrudates while higher feed moisture content led to a reduction in expansion ratio and water-soluble index of the extruded snack food. Lupin substitution and pumpkin flour addition significantly increased the protein, crude fiber, ash, fat, β-carotene, iron, and zinc contents of the white rice-lupin-pumpkin extruded snack, whereas the total carbohydrate content was reduced. The sensory evaluation showed that it was possible to incorporate lupin flour up to a certain level without affecting consumer acceptance. A blending ratio of 15 %, feed moisture of 14 %, and barrel temperature of 155 °C produced the extrudate with a desirability value of 0.75.
本研究旨在优化使用双螺杆挤出机加工高品质挤压产品时的挤出条件（料筒温度、进料水分以及大米、羽扇豆和南瓜粉的混合比例）。采用具有Box-Behnken设计的三因素三水平响应面法，来评估选定加工条件（羽扇豆混合比例10%-20%、料筒温度115-155℃和进料水分含量14%-20%）对所生产休闲食品的功能、营养和感官特性的影响。自变量对挤压休闲食品的营养、功能和物理性质有显著影响。较高比例的羽扇豆使挤出物的堆积密度更高，但膨胀率和水溶性指数更低，而较高的进料水分含量导致挤压休闲食品的膨胀率和水溶性指数降低。用羽扇豆替代并添加南瓜粉显著提高了白米-羽扇豆-南瓜挤压休闲食品的蛋白质、粗纤维、灰分、脂肪、β-胡萝卜素、铁和锌含量，而总碳水化合物含量降低。感官评价表明，在不影响消费者接受度的情况下，可以加入一定量的羽扇豆粉。15%的混合比例、14%的进料水分和155℃的料筒温度所生产的挤出物的期望度值为0.75。
