Effects of Barrel Temperature, Screw Speed and Feed Moisture Content on the Organoleptic Properties of Aerial Yam-Soybean Flour Extruded Snacks
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Abstract
The effects of barrel temperature, screw speed and feed moisture content, as extrusion process parameters, on the organoleptic properties of aerial yam-soybean flour extruded snacks were investigated, using Response Surface Analysis. The extruded snacks were produced using a Laboratory scale single-screw food extruder. Results of the determination of organoleptic properties of the extruded snacks showed that: texture; taste; colour; and aroma ranged from 4.38 to 6.02; 4.68 to 6.78; 4.58 to 6.97; and 4.45 to 7.00, respectively. Response surface Analysis indicated that barrel temperature and screw speed had significant effect (p < 0.05) on texture, while feed moisture had no significant effect (p > 0.05) on the texture of the snacks. All the extrusion parameters had significant effect (p < 0.05) on the taste of the snacks. Barrel temperature and feed moisture had significant effect (p < 0.05) on colour, while screw speed showed non-significant effect (p > 0.05) on the colour of the snacks. Barrel temperature had significant effect (p < 0.05) on aroma, while screw speed and feed moisture had no significant effect (p > 0.05) on the aroma of the snacks. The results obtained for the organoleptic properties of the snacks can attest to the fact that it is possible to obtain expanded or ready-to-eat (RTE) products from aerial yam-soybean flour blends by extrusion processing technology, that possess desirable organoleptic properties.
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Copyright (c) 2024 Enobong Okon Umoh, Moses Columba Ekanem (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Enobong Okon Umoh, Akwa Ibom State University, Ikot Akpaden, P. M. B., 1167, Uyo, Nigeria.
Department of Agricultural Engineering,
Akwa Ibom State University, Ikot Akpaden, P.M.B., 1167, Uyo, Nigeria.
Moses Columba Ekanem, Akwa Ibom State Polytechnic, Ikot Osurua, Ikot Ekpene, Nigeria.
Department of Food Technology,
Akwa Ibom State Polytechnic, Ikot Osurua, Ikot Ekpene, Nigeria.
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