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International Journal of Food Sciences and Nutrition Volume 55, 2004 - Issue 5
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Paper

Application of response surface methodology for studying the product characteristics of extruded rice–cowpea–groundnut blends

Emmanuel Kwasi Asare Department of Nutrition and Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, GhanaCorrespondence[email protected]
,
Samuel Sefa-Dedeh Department of Nutrition and Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana
,
Esther Sakyi-Dawson Department of Nutrition and Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana
&
Emmanuel Ohene Afoakwa Department of Nutrition and Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana
Pages 431-439 | Published online: 06 Jul 2009

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Sibel Yagcı & Fahrettin Gogus. (2009) Selected Physical Properties of Expanded Extrudates from the Blends of Hazelnut Flour-Durum Clear Flour-Rice. International Journal of Food Properties 12:2, pages 405-413.
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Articles from other publishers (47)

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Hanuman Bobade, Arashdeep Singh, Savita Sharma, Antima Gupta & Baljit Singh. (2022) Effect of extrusion processing on techno‐functional, textural and bioactive properties of whole‐grain corn flour‐based breakfast cereals sweetened with honey. Journal of Texture Studies 53:5, pages 672-683.
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Saheed Abiola OLAOYE, Olanrewaju OWOSENİ & Ayoola OLALUSİ. (2022) Optimization of Some Physical and Functional Properties of Extruded Soybean Crud Residue-Base Floating Fish Feed. Turkish Journal of Agricultural Engineering Research 3:1, pages 31-50.
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Hui Li, Zhongfei Xiong & Xihong Li. (2019) Optimization of the extrusion process for the development of extruded snacks using peanut, buckwheat, and rice blend. Journal of Food Processing and Preservation 43:12.
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Aryasree Sukumar & K. A. Athmaselvi. (2018) Optimization of process parameters for the development of finger millet based multigrain extruded snack food fortified with banana powder using RSM. Journal of Food Science and Technology 56:2, pages 705-712.
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Ludmilla C. Oliveira, Natália M.M. Alencar & Caroline J. Steel. (2018) Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel. LWT 90, pages 207-214.
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N. ShiJ.O. NarcisoX. GouM.A. BrennanX.-A. ZengC.S. Brennan. (2017) Manipulation of antioxidant and glycaemic properties of extruded rice based breakfast cereal products using pomelo fruit by-product material. Quality Assurance and Safety of Crops & Foods 9:4, pages 489-495.
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Gibson. L. Arueya, Bamidele. S. Owosen & Kazeem. K. Olatoye. (2017) Development of Texturized Vegetable Protein from Lima Bean ( Phaseolus lunatus ) and African Oil Bean Seed [ Pentaclethrama crophylla (Benth)]: Optimization Approach . Acta Universitatis Cibiniensis. Series E: Food Technology 21:1, pages 61-68.
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M. Shadan, F. Khoushabi & J. Sharifi-Rad. (2017) Functional Properties, Physical Parameters and Sensory Attributes in Extruded Products Based on Cereals, Pulseses and Legumes. Journal of Biology and Today's World 6:9.
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D.I. Gbenyi, I. Nkama, M.H. Badau & T.A. Shittu. (2015) Modelling of system parameters of extruded sorghum?cowpea breakfast cereal using response surface methodology. Nigerian Food Journal 33:1, pages 1-7.
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Neeraj Gandhi & Baljit Singh. (2014) Study of extrusion behaviour and porridge making characteristics of wheat and guava blends. Journal of Food Science and Technology 52:5, pages 3030-3036.
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R. Geetha, H. N. Mishra & P. P. Srivastav. (2012) Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties. Journal of Food Science and Technology 51:11, pages 3144-3153.
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Abiodun Peluola Adeyemi Oluwaranti, Ayodele Idowu Micheal, Oladimeji Sanni Lateef & Jacob Bodunde Goke. (2014) Effect of some extrusion parameters on the nutrient composition and quality of a snack developed from cocoyam (Xanthosoma sagittifolium) flour. African Journal of Food Science 8:10, pages 510-518.
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R. K. Ratankumar Singh, Ranendra K. Majumdar & G. Venkateshwarlu. (2012) Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology. Journal of Food Science and Technology 51:9, pages 1827-1836.
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Viji Pankyamma, Subrata Basu, Sofji Suryaprabha Bhadran, Mithlesh Kumar Chouksey & Venkateswharlu Gudipati. (2014) Fish Oil-Fortified Extruded Snacks: Evaluation of Physical Properties and Oxidative Stability by Response Surface Methodology. Journal of Food Process Engineering 37:4, pages 349-361.
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Zeynep Tacer-Caba, Dilara Nilufer-Erdil, M. Hikmet Boyacioglu & Perry K.W. Ng. (2014) Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures. Food Chemistry 157, pages 476-484.
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Ranendra K. Majumdar & R.K. Ratankumar Singh. (2014) The Effect of Extrusion Conditions on the Physicochemical Properties and Sensory Characteristics of Fish-Based Expanded Snacks. Journal of Food Processing and Preservation 38:3, pages 864-879.
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N. O’Shea, E. Arendt & E. Gallagher. (2013) Enhancing an Extruded Puffed Snack by Optimising Die Head Temperature, Screw Speed and Apple Pomace Inclusion. Food and Bioprocess Technology 7:6, pages 1767-1782.
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Sasathorn Singkhornart, Serge Edou-ondo & Gi-Hyung Ryu. (2014) Influence of germination and extrusion with CO2 injection on physicochemical properties of wheat extrudates. Food Chemistry 143, pages 122-131.
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Muhammad Aslam SHAD, Haq NAWAZ, Farhat SIDDIQUE, Javeria ZAHRA & Amna MUSHTAQ. (2013) Nutritional and Functional Characterization of Seed Kernel of Lotus (Nelumbo nucifera): Application of Response Surface Methodology. Food Science and Technology Research 19:2, pages 163-172.
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Abdurrahman Adeleye Badmus, Abdulganiy Olayinka Raji & Rahman Akinoso. (2012) Effect of Process Parameters on Work Index, Milling Efficiency and Some Technological Properties of Yam Flour Using Attrition Mill. Food and Bioprocess Technology 6:1, pages 160-168.
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EMMANUEL KWASI ASARE, SAMUEL SEFA-DEDEH, EMMANUEL OHENE AFOAKWA, ESTHER SAKYI-DAWSON & AGNES SIMPSON BUDU. (2012) EXTRUSION COOKING OF RICE-GROUNDNUT-COWPEA MIXTURES - EFFECTS OF EXTRUDER CHARACTERISTICS ON NUTRITIVE VALUE AND PHYSICO-FUNCTIONAL PROPERTIES OF EXTRUDATES USING RESPONSE SURFACE METHODOLOGY. Journal of Food Processing and Preservation 36:5, pages 465-476.
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N. Jiang, A.Z. Zhang, R.Q. Yang & Y.C. Zhang. (2011) An experimental approach to optimize several processing conditions when extruding soybeans. Animal Feed Science and Technology 170:3-4, pages 277-283.
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Elena Pastor-Cavada, Silvina R. Drago, Rolando J. González, Rocío Juan, Julio E. Pastor, Manuel Alaiz & Javier Vioque. (2011) Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice. Food Chemistry 128:4, pages 961-967.
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Shannon D. Hood-Niefer & Robert T. Tyler. (2010) Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates. Food Research International 43:2, pages 659-663.
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SIBEL YAĞCI & FAHRETTIN GÖĞÜŞ. (2009) DEVELOPMENT OF EXTRUDED SNACK FROM FOOD BY-PRODUCTS: A RESPONSE SURFACE ANALYSIS. Journal of Food Process Engineering 32:4, pages 565-586.
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