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Figures & data
Table 1. Proximate analysis of raw materials and corn-mango peel extrudates and the calculated specific heat capacity values, Cp
Table 2. Rotatable (k < 6) central composite design obtained from RSM and experimental data of the responses of extruded product for the required runs
Figure 1. Schematic diagram of a single screw food extruder, Model: Do-Coder Plus, Brabender 19/20 DN, Brabender® GmbH & Co. KG, Duisburg, Germany
Table 3. Analysis of variance (ANOVA) of linear, quadratic and interaction terms and coefficients for the physical properties of corn-mango peel extrudates
Figure 2. Effect of barrel temperature (°C) and screw speed (rpm) on the linear expansion of corn-mango peel extrudates
Figure 3. Cross section view of the corn-mango peel extrudates with different barrel temperature, screw speed, feed moisture and mango peel powder content
Figure 4. Effect of mango peel powder addition (%) and feed moisture (%) on the linear expansion of corn-mango peel extrudates
Figure 5. Effect of barrel temperature (°C) and screw speed (rpm) on the hardness of corn-mango peel extrudates
Figure 6. Effect of mango peel powder addition (%) and feed moisture (%) on the hardness of corn-mango peel extrudates
Figure 7. Effect of barrel temperature (°C) and screw speed (rpm) on maximum mixing torque
Figure 8. Effect of mango peel powder addition (%) and feed moisture (%) on maximum mixing torque
Figure 9. Effect of barrel temperature (°C) and screw speed (rpm) on moisture loss of corn-mango peel extrudates
Figure 10. Effect of mango peel powder addition (%) and feed moisture (%) on moisture loss of corn-mango peel extrudates
Table 4. Generated optimum condition and predicted response values of corn-mango peel extrudates on highest desirability function
Figure 11. Cross section view of corn-mango peel extrudates produced at optimum condition: (a) non post-dried extrudate (b) post-dried extrudate
Table 5. Properties of non post-dry and post-dried extrudate