อิทธิพลของสภาวะการผลิตแบบเอกซ์ทรูชันต่อปริมาณสตาร์ชเพื่อสุขภาพและคุณลักษณะของผลิตภัณฑ์อาหารขบเคี้ยวชนิดกรอบพองที่มีข้าวหักและถั่วลันเตาสีทองเป็นองค์ประกอบหลัก

Abstract

As a result of providing health benefits in direct expansion snack to differentiate from most of commercial product which raw materials based on starch components, yellow pea was incorporated with broken rice to obtain functional snack from extrusion process. A study was conducted to investigate the effect of yellow pea content (20, 50 and 80%), screw speed (300, 350 and 400 rpm) and feed moisture (13, 16 and 19%) on the physical and functional properties of extrudates in snack production using response surface methodology(RSM) and box-behnken experimental design. The results had shown high correlations coefficients(R2) of multiple regression equations about the relationship among product responses and process variables and no significant lack-of-fit indicating best-fit model. Furthermore, the product responses were most affected by changing in yellow pea content, feed moisture and to a lesser extent by screw speed. The optimum conditions were overloid area of responses which should have good characteristics of expansion, bulk density and hardness including with higher content of resistant starch, total phenolic compounds and antioxidant activity.The observed values with physical properties of extrudates at selected optimum conditions were not different from the predicted values of regression equations at 95% level confidence. The results suggest that yellow pea can be extruded with broken rice into an acceptable functional direct expansion snack by optimization process for serving the demands of increasingly health- conscious consumers.