Optimisation of extrusion conditions for production of antioxidant-rich extruded breakfast cereals from purple sweet potato (Ipomoea batatas L.) and red rice using response surface methodology

Senevirathna, S. S. J. and N. S. Ramli, . and E. M. Azman, . and N. H. Juhari, . and R. Karim, . (2023) Optimisation of extrusion conditions for production of antioxidant-rich extruded breakfast cereals from purple sweet potato (Ipomoea batatas L.) and red rice using response surface methodology. International Food Research Journal (Malaysia), 30. pp. 447-462. ISSN 2231 7546

Purple sweet potato powder (PSPP) is rich in anthocyanins and other polyphenols that provide excellent antioxidant and other biological activities with potential health benefits. In the present work, the response surface methodology (RSM) was used to optimise the extrusion processing conditions to develop healthy breakfast cereals. The independent variables studied included barrel temperature, screw speed, and feed moisture. The linear terms of barrel temperature and feed moisture content were found to be the significant (p < 0.05) factors affecting the product's functional and physicochemical properties. The expansion property of extrudate significantly (p < 0.001) increased at low temperature, high screw speed, and low feed moisture. The recommended optimum extrusion conditions of barrel temperature, screw speed, and feed moisture content were at 157.0°C, 126.0 rpm, and 13.0%, respectively; and under these optimum conditions, significantly high retention (75.0%) of anthocyanin content was detected. Furthermore, scanning electron micrographs depicted that the optimised breakfast cereals had a better cell structure with smoother and thinner cell walls than the non-optimised samples.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(02)%202023/15%20-...

Abstract

Purple sweet potato powder (PSPP) is rich in anthocyanins and other polyphenols that provide excellent antioxidant and other biological activities with potential health benefits. In the present work, the response surface methodology (RSM) was used to optimise the extrusion processing conditions to develop healthy breakfast cereals. The independent variables studied included barrel temperature, screw speed, and feed moisture. The linear terms of barrel temperature and feed moisture content were found to be the significant (p < 0.05) factors affecting the product's functional and physicochemical properties. The expansion property of extrudate significantly (p < 0.001) increased at low temperature, high screw speed, and low feed moisture. The recommended optimum extrusion conditions of barrel temperature, screw speed, and feed moisture content were at 157.0°C, 126.0 rpm, and 13.0%, respectively; and under these optimum conditions, significantly high retention (75.0%) of anthocyanin content was detected. Furthermore, scanning electron micrographs depicted that the optimised breakfast cereals had a better cell structure with smoother and thinner cell walls than the non-optimised samples.

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Item Type:	Article
AGROVOC Term:	sweet potatoes
AGROVOC Term:	rice
AGROVOC Term:	breakfast cereals
AGROVOC Term:	antioxidants
AGROVOC Term:	extrusion cooking
AGROVOC Term:	product development
AGROVOC Term:	nutritive value
AGROVOC Term:	value added
Geographical Term:	Malaysia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	01 Jul 2025 04:49
Last Modified:	01 Jul 2025 04:49
URI:	http://webagris.upm.edu.my/id/eprint/560

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