Abstract: The production of instant high dietary fiber cornflake form whole corn flour and corn dietary fiber by twin-screw extrusion was optimized using response surface methodology. The overall quality score of final products was investigated with respect to the amounts of water and corn dietary fiber added to whole corn flour and corn dietary fiber particle size. A second-order regression model was constructed using a three-variable, three-level central composite design and the optimum process parameters were determined by response surface analysis. Addition of 52% water and 29% corn dietary fiber with a particle size of 120 mesh (0.125 mm) provided the best quality of final products.

Key words: response surface methodology, high dietary fiber instant cornflakes, twin-screw extrusion