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Optimization of process parameters for the development of gluten free extruded breakfast cereal based on Quinoa, finger millet and red rice using RSM

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Abstract

Current research aims to evaluate the effect of high shear extrusion on quinoa, finger millet, and red rice composite flour-based breakfast cereal using response surface methodology with extruder barrel temperature (120–130 °C), screw speed (320–350 rpm) and feed moisture content (10–20 g/100 g) as independent variables. Product responses were fitted on to mathematical model using second-order polynomial equations. Multiple regression analysis of data revealed the high statistical significance of respective mathematical models. Numeric optimization based on acceptable product characteristics revealed optimized processing conditions (barrel temperature 130 °C, screw speed 350 RPM, and feed moisture content 20 g/100 g) with a desirability of 0.9373. Extrudates developed using selected processing conditions along with optimized ones and control were characterized for their nutrient profile and crystallinity. Breakfast cereal developed using optimized processing conditions showed a better nutritional profile and reduction in crystallinity of product after high shear extrusion processing represented starch gelatinization.

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Data availability and materials

All data generated or analysed during this study are included in this published article [and its supplementary information files].

Abbreviations

SEI:

Sectional expansion index

SME:

Specific mechanical energy

RPM:

Rotations per minute

RSM:

Response surface methodology

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Acknowledgements

The authors acknowledged SRM Central Instrumentation Facility SRM Institute of Science and Technology and School of Bioengineering, SRM Institute of Science and Technology (SRMIST) for providing analysis facilities. We express our thanks to Prof. C. Muthamizchelvan, Pro.V.C. (Engineering and Technology), SRM Institute of Science and Technology and Dr. M. Vairamani, Dean, School of Bioengineering, SRM Institute of Science and Technology for cordial support.

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Authors and Affiliations

  1. Department of Food Process Engineering, School of Bioengineering, SRM IST, Kattankulathur, Chengalpattu, Tamilnadu, 603203, India

    Aryasree Sukumar & P. Gurumoorthi

  2. Center for Excellence in Grain Science, IIFPT, Thanjavur, Tamilnadu, 613005, India

    K. A. Athmaselvi

Authors
  1. Aryasree Sukumar
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  2. P. Gurumoorthi
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  3. K. A. Athmaselvi
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AS have conceptualized the data, carried out work and wrote original manuscript. PG supervised the work and corrected manuscript. KAA also supervised the work.

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Correspondence to P. Gurumoorthi.

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Sukumar, A., Gurumoorthi, P. & Athmaselvi, K.A. Optimization of process parameters for the development of gluten free extruded breakfast cereal based on Quinoa, finger millet and red rice using RSM. J Food Sci Technol 60, 1117–1124 (2023). https://doi.org/10.1007/s13197-022-05616-9

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  • DOI: https://doi.org/10.1007/s13197-022-05616-9

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