Effect of barrel temperature and blending ratio on the sensory and physical properties of cassava-extruded snacks

Figures & data

Table 1. Independent variable combinations that were used to produce different extruded product samples

Treatments	Treatment levels
	1	2	3
Barrel temperature (°C)	110	130	150
Cassava: maize mixing ratio	60:40	50:50	40:50

Figure 1. Effect of barrel temperature and cassava/cassava mixing ratios (R1, R2 & R3) on the diameter of cassava-based extrudates.

Figure 2. Effect of Barrel temperature and cassava maize mixing ratios (R1, R2 & R3) on the expansion ratio of cassava-based extrudates.

Figure 3. Effect of Barrel temperature and cassava maize mixing ratios (R1, R2 & R3) on the mean force required to break cassava-based extrudates.

Figure 4. Effect of Barrel temperature and cassava maize mixing ratios (R1, R2 & R3) on the sensory acceptance of hardness of cassava-based extrudates.

Figure 5. Effect of Barrel temperature and cassava maize mixing ratios (R1, R2 & R3) on the sensory acceptability of crunchness of cassava-based extrudates.

Figure 6. Effect of Barrel temperature and cassava maize mixing ratios (R1, R2 & R3) on the sensory acceptability of the shape of cassava-based extrudates.