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KMID : 1024420150190040399
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Food Engineering Progress
2015 Volume.19 No. 4 p.399 ~ p.402
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Optimization of Brown Rice Replacement Ratio and Superheated Steam Conditions in Production of Extruded Snacks for Infants Using Response Surface Methodology
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Ko Bum-Soo
Park Jun-Kyu
Lee Si-Yeon
Lee Mi-Yeon
Cho Eun-Kyung
Lee Jae-Kwon
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Abstract
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The optimization of brown rice replacement ratio and superheated steam (SHS) treatment conditions in production of extruded rice snack for infants were conducted using a response surface methodology. Experiments were designed using a Box-Behnken design with three independent variables (brown rice replacement ratio, SHS temperature, and SHS time) and two response variables (hardness and water uptake). The second order polynomial model showed a satisfactory description of the experimental results. Optimal conditions for extruded snack with the lowest predicted hardness (2.84 kg/cm2) were 15.81% of brown rice replacement with SHS treatment at 279.59°C for 197.40 sec. Meanwhile, optimal conditions for extruded snack with the highest predicted water uptake (384.79%) were 17.18% of brown rice replacement ratio with SHS treatment at 274.52°C for 196.22 sec.
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KEYWORD
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superheated steam , response surface methodology , optimization , extruded snack
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