Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour

In this study, response surface methodology (RSM) was used to optimize extrusion conditions, including semi-defatted Bene cake (PDBC) content(10-30%), moisture content (12-18%), temperature (120-180 °C), and screw speed (120-220 rpm). The effects of the independent variables were investigated on some physical and functional properties including bulk density(BD), expansion rate, hardness, water absorption index (WAI),water solubility index (WSI), oil absorption index (OAI). Our result revealed that the addition of PDBC improved the functional and physical properties of extruded Bene snack (EBS).BD was remarkably increased by increasing PDBC. The addition of PDBC to cornmeal increased the fiber content contrary to the starch content. It also brought about a reduction in the average size of the cells and creation of holes on the cell wall. Hardness was also increased by adding PDBC. WAI of EBS was remarkably decreased by adding PDBC. WSI of EBS increased as PDBC increased. OAI of EBS increased by increasing PDBC and extrusion temperature. Among the independent variables, bene content had the largest effect on all of the responses. 21.14% PDBC, 17.45% moisture content, 160 rpm screw speed and 133.2 °C were found to be the optimal conditions for PDBC production.