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ABSTRACT: Amaranth (Amaranthus caudatus L.) extrusion was optimized by response surface methodology (RSM).
Response (dependent) variables were: expansion ratio, shearing strength, and sensory texture acceptability. Inde-
pendent variables were processing temperature and feed moisture. All other process variables (screw speed, screw
compression ratio, feed speed, and die diameter) were kept constant (200 rpm, 70 g.min-1, and 3 mm, respectively).
The most expanded products also had the best texture and were obtained at 150 °C and 15% moisture. These
conditions resulted in greater expansion, greater shearing force of extrudates, greater extrudate surface area per unit
weight, and reduced shearing stress at maximum shearing force. This study showed that under conditions that
induced the maximum expansion ratio, extrusion produced a highly acceptable snack product based on amaranth
flour.
Key words: ready-to-eat cereals, snacks, food protein
Introduction ranth seeds were cleaned by sieving, and the cleaned seeds were
milled in a stainless steel knife mill (Marconi, Brazil). The flour
A MARANTH IS A PSEUDOCEREAL CONSUMED PRIMARILY IN
© 2000 Institute of Food Technologists Vol. 65, No. 6, 2000—JOURNAL OF FOOD SCIENCE 1009
Extrusion Cooking of Amaranth . . .
ings in an analytical balance).; D = diameter of the extrudates in Table 1 Specification matrix of the second order design X1:moisture
(% d.s.b); X2: temperature ( °C) *.
mm (mean of 30 measurements with a vernier caliper) and L =
Length average of extrudates in mm (mean of 30 measurements Coded variables Original variables
with a vernier caliper). Design x1 x2
Point [(x1-15)/2] [(x2-150)/15] X1 (%M d.s.b) X2 (T °C)
Texture acceptability 1 -1 -1 13 135
To evaluate the sensory acceptance of the snack product, bal- 2 -1 1 13 165
3 1 -1 17 135
lots containing an unstructured modified scale, 100 mm long was
4 1 1 17 165
used (Land and Shepherd 1988). The texture acceptability score 5 0 0 15 150
was defined as the distance from origin of the mark assigned on 6 0 0 15 150
the scale by the panelist, relative to the central point on the scale 7 0 0 15 150
8 !w 2 0 17.8 150
which was assigned as the acceptability score of a reference prod- 9 –!w 2 0 12.27 150
uct (a commercial brand of unflavored extruded corn ). The panel- 10 0 !w 2 15 171
ists were instructed to consider only the texture and ignore the col- 11 0 –!w 2 15 128.8
12 0 0 15 150
or and flavor. Every panelist assessed the reference, coded with 13 0 0 15 150
the letter P, and asked to indicate the relative texture acceptability 14 0 0 15 150
of the samples relative to the reference on the score on the ballot. * Temperature is set at the third zone from the feed end of four barrel zones.
Results were consistent among the panelists and were reproduc-
ible in different sessions. The panel consisted of 30 untrained per-
Table 2 Proximate composition of amaranth (g/100g)
sons recruited from among the students and faculty staff.
Material Moisture Proteina Lipidsa Asha F. Nifexta
Extrusion Original 12.32 ± 0.025 13.58 ± 0.20 7.56 ± 0.06 2.37 ± 0.05 64.17
Extrusion was carried out in a laboratory scale single-screw ex- flour
Defatted 13.44 ± 0.04 13.70 ± 0.00 0.16 ± 0.003 2.72 ± 0.08 69.98
truder(20 mm barrel diameter, 20:1 L/D; Miotto Ltda, São Paulo, Extruded 7.80 ± 0.08 14.04 ± 0.00 0.19 ± 0.003 2.76 ± 0.04 75.21
Brazil). The following conditions were fixed, based on preliminary a Average of three determination ± st dev, % F. Nifext by diference
experiments: 200-rpm screw rotation, 3.55:1 screw compression ra-
tio, 3-mm die diameter. The barrel consisted of four independent
Food Engineering and Physical Properties
(p < 0.05). The resultant polynomial for this variable was: presented a typical behavior of proteinaceous materials with a
region of maximum expansion ratio for feed moisture content
y1 = 2.73 – 0.060x1 – 0.185 x12 – 0.112 x22 and barrel temperature. Although protein content in amaranth
flour is relatively low (16% dry solid basis), its protein probably
Where coefficient significance levels greater than 0.05 (p > actively participate to the supramolecular network formed upon
0.05), were discarded to build the equations. The response sur- the extrusion process.
Food Engineering and Physical Properties
Shearing Stress
When the shearing force was divided by extrudate area to ob-
tain a shearing stress (N.m–2) a minimum value was obtained at
the central point (15 % feed moisture and 150 °C barrel tempera-
ture). In this case, only the quadratic effects of moisture were sig-
nificant (> 98%), but the quadratic effects of temperature; and
the linear effects moisture and the interaction term were not sig-
nificant. The resultant polynomial for this variable was:
Fig. 3—Response surface for the effect of feed moisture and pro- Fig. 5—Response surface for the effect of feed moisture and pro-
cess temperature on force to completely shear the amaranth extru- cess temperature on density the amaranth extrudates.
dates.
Vol. 65, No. 6, 2000—JOURNAL OF FOOD SCIENCE 1013
Extrusion Cooking of Amaranth . . .
The maximum sensory acceptance of the texture of the ama-
ranth snack product was verified in the samples processed at
15% moisture and 150 °C process temperature (assay number
14, Table 5), where in fact, maximum scores were assigned by
panelists, indicating higher acceptance of the texture when com-
pared to the standard.
Conclusion
Fig. 6—Response surface for the effect of feed moisture and pro- References
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