TY - GEN
T1 - Effect of extrusion process variables on proximate composition of fish and rice flour coextrudates
AU - Shankar, Tumuluru Jaya
AU - Sokhansanj, Shahab
AU - Bandyopadhyay, Sukumar
AU - Bawa, A. S.
PY - 2009
Y1 - 2009
N2 - Novel products made out of fish and rice flour are gaining importance due to high nutritional value. The proximate composition of these products largely depends on feed mix and also on the extrusion process variables. In the present research the effect of extrusion process variables like barrel temperature, X1 (100-200°C), screw speed, X2 (70-110 rpm), fish content of the feed, X3 (5-45 %) and feed moisture content, X 4 (20-60%) was studied on the proximate composition like protein and fat content of the fish and rice flour coextrudates. Experiments were conducted based on rotatable experimental design for various combinations of process variables and the product proximate composition protein and fat content was evaluated. Second order polynomial regression equations developed has fitted the best based correlation coefficients of 0.99 and 0.94 and also based on observed and predicted plots. ANOVA table indicated that the linear terms of X 1, X3 and X4 were found to be significant at P<0.01, P<0.001 and P<0.1 for protein and only x3 at P<0.01 was found to be significant for fat. Among the quadratic terms X 12, X32 and X4 2 was found to be significant at P<0.1, P<0.001 and P<0.1 for protein and X22, x32 and X 42 was found be significant at P<0.1, P<0.001 and P<0.1 for fat. Among the interactive terms x2x3, X 3X4 for protein and X1X2, X 1X4 and x2x3 was found to be significant at P< 0.01 for fat. Response surface plots drawn indicated that a X1 of 140-160, X4 of 35-45 % and x3 of about 5 % has resulted in low protein whereas X1 of about 100°C, and X3 of about 45 % and X4 of about 60 % has resulted in maximum protein content in the extruded samples. In case of fat a X1 of about 100°C, X2 of about 85-95 rpm and X3 of about 5 % and X4 of about 60 % has resulted in low fat whereas X 1 of 200°C, X2 of >95 rpm, X3 of about 45 % and X4 of about 20 % has resulted in maximization of fat content of the extrudates. The interaction of the process variables barrel temperature and feed moisture content played a major role on the protein and fat content of the extrudates. Further optimized process conditions obtained using GA has corroborated with the trends of RSM were X1=102.97, X2= 707.67, x3=44.56 and x4=59.54 and X1=152.92, x2=109.95, x3=5.027 and x4=52.07 has predicted a maximum and minimum protein content of 46.65 and 12.41 %. The GA based process variables of x1=199.71, x2=70.01, x3=44.87 and x4=20.91 and x1=199.71, x2=109.10, x 3=24.15 and x4=58.47 has predicted a maximum and minimum fat content of 3.52 and 0.057 %.
AB - Novel products made out of fish and rice flour are gaining importance due to high nutritional value. The proximate composition of these products largely depends on feed mix and also on the extrusion process variables. In the present research the effect of extrusion process variables like barrel temperature, X1 (100-200°C), screw speed, X2 (70-110 rpm), fish content of the feed, X3 (5-45 %) and feed moisture content, X 4 (20-60%) was studied on the proximate composition like protein and fat content of the fish and rice flour coextrudates. Experiments were conducted based on rotatable experimental design for various combinations of process variables and the product proximate composition protein and fat content was evaluated. Second order polynomial regression equations developed has fitted the best based correlation coefficients of 0.99 and 0.94 and also based on observed and predicted plots. ANOVA table indicated that the linear terms of X 1, X3 and X4 were found to be significant at P<0.01, P<0.001 and P<0.1 for protein and only x3 at P<0.01 was found to be significant for fat. Among the quadratic terms X 12, X32 and X4 2 was found to be significant at P<0.1, P<0.001 and P<0.1 for protein and X22, x32 and X 42 was found be significant at P<0.1, P<0.001 and P<0.1 for fat. Among the interactive terms x2x3, X 3X4 for protein and X1X2, X 1X4 and x2x3 was found to be significant at P< 0.01 for fat. Response surface plots drawn indicated that a X1 of 140-160, X4 of 35-45 % and x3 of about 5 % has resulted in low protein whereas X1 of about 100°C, and X3 of about 45 % and X4 of about 60 % has resulted in maximum protein content in the extruded samples. In case of fat a X1 of about 100°C, X2 of about 85-95 rpm and X3 of about 5 % and X4 of about 60 % has resulted in low fat whereas X 1 of 200°C, X2 of >95 rpm, X3 of about 45 % and X4 of about 20 % has resulted in maximization of fat content of the extrudates. The interaction of the process variables barrel temperature and feed moisture content played a major role on the protein and fat content of the extrudates. Further optimized process conditions obtained using GA has corroborated with the trends of RSM were X1=102.97, X2= 707.67, x3=44.56 and x4=59.54 and X1=152.92, x2=109.95, x3=5.027 and x4=52.07 has predicted a maximum and minimum protein content of 46.65 and 12.41 %. The GA based process variables of x1=199.71, x2=70.01, x3=44.87 and x4=20.91 and x1=199.71, x2=109.10, x 3=24.15 and x4=58.47 has predicted a maximum and minimum fat content of 3.52 and 0.057 %.
KW - Extrusion cooking
KW - Genetic algorithm
KW - Optimization
KW - Protein and fat content
KW - Response surface methodology
UR - https://www.scopus.com/pages/publications/77649088482
M3 - Conference contribution
AN - SCOPUS:77649088482
SN - 9781615673629
T3 - American Society of Agricultural and Biological Engineers Annual International Meeting 2009, ASABE 2009
SP - 4556
EP - 4577
BT - American Society of Agricultural and Biological Engineers Annual International Meeting 2009, ASABE 2009
T2 - American Society of Agricultural and Biological Engineers Annual International Meeting 2009
Y2 - 21 June 2009 through 24 June 2009
ER -