Nutritional composition and sensory properties of corn (Variety: Popcorn: Sugar baby) extrudates

Abstract

A fibre-rich nutritious extruded product was made by using corn (variety: Popcorn: Sugar baby), pigeonpea brokens and rice bran. The process was performed at different temperature levels (110, 120 and 130 °C), feed composition (92:4:4, 94:3:3 and 96:2:2) and feed moisture (15, 17.5 and 20%) and at constant screw speed (350 rpm). Nutritional composition and sensory parameters of the developed extruded product was evaluated. Sensory evaluation was conducted on a nine-point hedonic scale method. Response surface methodology and Box-Behnken experimental design was used to evaluate the significance of independent and interaction effects of the process variables. The independent variables had significant (p≤ 0.05) effects on nutritional composition of extrudates. The optimized condition was found to be 130 °C temperature, 20% feed moisture and 92:4:4 feed composition at constant screw speed of 350 rpm. The sensory results indicated that extrudates prepared were mostly accepted by panel. The products developed with optimized parameters contained 9.64% protein, 72.16% carbohydrates, 2.20% fat, 10.53% crude fiber and 1.77% ash content with a desirability of 0.698.