ArticleHeliyon2024
Optimization of extrusion conditions for development of high quality rice-lupin-pumpkin based extruded snack food.
Article in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Chemical Composition, Biological Activities and Application ofMolecules (Basel, Switzerland) · 2026Review
- Modelling Relationships Between Extrusion Conditions and Quality Attributes of Expanded Snacks.Foods (Basel, Switzerland) · 2026Review
- Spray-Dried Salt-Starch Particles for Sodium Reduction and Saltiness Maintenance in Extruded Snacks.Foods (Basel, Switzerland) · 2026Article
- Harnessing underutilized food crops for sustainable extruded snack production: a scoping review.Frontiers in nutrition · 2026Review
- Regulating Extruded Expanded Food Quality Through Extrusion Die Geometry and Processing Parameters.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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