Effect of extrusion conditions on colour coordinates of breakfast snacks using corn-honey blends
Jasia Nissar, Tehmeena Ahad, HR Naik, SZ Hussain
In the present work honey powder was incorporated into corn flour for the development breakfast snacks using extrusion technology. The effect of composition, feed moisture, barrel temperature, and screw speed on color coordinates of corn–based honey powder incorporated extruded snacks were investigated in a co- rotating twin–screw extruder using response surface methodology. Experimental design with composition (0-40% honey powder), moisture content (12.5-22.5) temperature (110 to 190°C), screw speed (150 to 550 rpm) and feed proportion (5 to 15%) as independent variables which produced 30 different combinations, were studied using response surface methodology to investigate the effect of these variables on product responses viz. - L*(luminosity), a*(redness), b*(yellowness), c*(chroma), ∆E (total color difference) and hue angle of corn-based honey powder incorporated extruded snack. Multiple regression equations were obtained to describe the effects of each variable on product responses. Results showed that product responses were most affected by changes in barrel temperature. Increase in temperature decreased luminosity, while increasing redness and yellowness of extrudates in comparison to control (only corn) Response surface regression models were established to correlate the color coordinates of corn-based honey powder incorporated extruded snacks to the process variables.