Optimizing commodity properties of extruded snack product using rsm

Abstract

Rice legume blends were used for the formulation of an extruded product. Response surface methodology (RSM) being a statistical technique was used to evaluate the effect of cowpea (0-20%), groundnut or peanut (0-10%), and feed moisture (14-48%) levels on quality response (moisture of product, ratio of expansion, bulk density, color) of the extruded product. Responses were formulated by box behnken method. Responses were affected most by changes in legume addition and feed moisture. The optimum condition was estimated as level of cowpea 10.64%, level of groundnut 4.14% and level of feed moisture 35.42%.