naa a22 4500 510724337 CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s11947-012-0894-6 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0894-6 Process Optimization by Response Surface Methodology and Characteristics Investigation of Corn Extrudate Fortified with Yam ( Dioscorea alata L.) [Elektronische Daten] [Hsiang-Wen Chiu, Jin-Chyau Peng, Shwu-Jene Tsai, Jyh-Rong Tsay, Wai-Bun Lui] Response surface methodology was used to investigate the optimum operation conditions of a single screw extruder and to analyze the effects of extrusion processing variables, including yam flour contents (10-30%), moisture content (10-18%), and screw speed (250-350rpm) on characteristics of the corn-yam extrudates. Quadratic polynomial equations were also obtained by multiple regression analysis. The predicted models were adequate based on the lack-of-fit test and coefficient of determination obtained. By superimposing individual contour plots of the different responses, regions meeting the optimum conditions were also derived. The moisture content had critical effect on all responses variables. All the characteristic of the corn-yam extrudates evaluated were significantly affected by three process variables. Feed moisture content was the most significant variable with on most of characteristics. Increasing moisture content caused increase in bulk density, water absorption index and hardness, but decrease in radial expansion ratio. However, graphical optimization studies resulted in 21-23%, 12-13%, and 305-320rpm of yam flour level, moisture content, and screw speed, respectively. The results suggested that corn extrudates fortified with yam produced by using the single-screw extruder are suitable for snack food development. Springer Science+Business Media, LLC, 2012 Extrusion process nationallicence Extrudate nationallicence Optimization nationallicence Response surface methodology nationallicence Yam nationallicence Snack food nationallicence Contour plot nationallicence Chiu Hsiang-Wen Agricultural Engineering Division, Taiwan Agricultural Research Institute, TARI, Taiwan, Republic of China aut Peng Jin-Chyau Department of Bio-industrial Mechatronics Engineering, National Chung-Hsing University, 250 Kuokwang Road, Tai-Chung, Taiwan, Republic of China aut Tsai Shwu-Jene Agricultural Chemistry Division, Taiwan Agricultural Research Institute, TARI, Taiwan, Republic of China aut Tsay Jyh-Rong Agricultural Engineering Division, Taiwan Agricultural Research Institute, TARI, Taiwan, Republic of China aut Lui Wai-Bun The Center of Teacher Education, National Chung-Hsing University, Taiwan, Republic of China aut Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1494-1504 1935-5130 6:6<1494 2013 6 11947 https://doi.org/10.1007/s11947-012-0894-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0894-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Chiu Hsiang-Wen Agricultural Engineering Division, Taiwan Agricultural Research Institute, TARI, Taiwan, Republic of China aut NATIONALLICENCE 700 1- Peng Jin-Chyau Department of Bio-industrial Mechatronics Engineering, National Chung-Hsing University, 250 Kuokwang Road, Tai-Chung, Taiwan, Republic of China aut NATIONALLICENCE 700 1- Tsai Shwu-Jene Agricultural Chemistry Division, Taiwan Agricultural Research Institute, TARI, Taiwan, Republic of China aut NATIONALLICENCE 700 1- Tsay Jyh-Rong Agricultural Engineering Division, Taiwan Agricultural Research Institute, TARI, Taiwan, Republic of China aut NATIONALLICENCE 700 1- Lui Wai-Bun The Center of Teacher Education, National Chung-Hsing University, Taiwan, Republic of China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1494-1504 1935-5130 6:6<1494 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer