Optimization of extrusion parameters for development of ready-to-eat breakfast cereal using RSM

Designed experiments were conducted to optimize the operating conditions during the preparation of multi-grain extrudates (rice 45.4%, wheat and maize 27.3% each) with moisture content (14, 16, 18%) at die head temperature (125,150,175°C) and screw speed (400,500,600 rpm). Suitable statistical models were fitted using Response Surface Methodology and functional properties were analyzed for optimization. Moisture content and die head temperature had a significant effect on the SEI, WAI, WSI, color and texture whereas SME is more dependent on the screw speed and die head temperature. Optimum processing conditions of 14% moisture content, 125°C die temp and 600 rpm screw speed were recorded. The predicted responses for SEI, WAI, WSI, color and texture were 7.72, 4.5, 13.23%, 31.21, 35.37 N. The difference between the predicted and actual values of models for SEI, WAI, WSI, color, Texture and SME were non-significant.