DEVELOPMENT OF TEXTURED DEFATTED SUNFLOWER MEAL BY EXTRUSION USING RESPONSE SURFACE METHODOLOGY

作者：Bhise S R; Kaur A; Manikantan M R; Singh B

来源：Acta Alimentaria, 2015, 44(2): 251-258.

DOI：10.1556/066.2015.44.0002

• extrusion
• sunflower meal
• texturization
• response surface methodology

Sunflower (PSH 569) was used to obtain textured defatted meal. Proximate analysis, water absorption index (WAI), water solubility index (WSI), fat absorption capacities (FAC), foaming capacity (FC), and bulk density (BD) were determined. The objective of the study was the optimization of extrusion conditions for production of textured defatted sunflower meal using response surface methodology (RSM) by evaluating functional properties. It was dried, grinded, and sieved to eliminate hull and fibre. Numerical optimization provided eight solutions with desirability value varying from 0.81 to 0.82. Range of predicted values of FAC (80.96-90.49), WHC (1.95-2.12), WSI (3.22-3.36), WAI (2.84-3.08), bulk density (0.31-0.36), and foaming capacity (14.39-16.30) were used for numerical optimization. Best extrusion conditions were 16.36% feed moisture, 300 r.p.m. screw speed, and 149.40 degrees C barrel temperature. Textured sunflower defatted meal was prepared using the above optimized conditions.

• 出版日期2015-5