Development of Puffing Chicken Food

Abstract

Abstract: The puffing food, based on chicken and starch as raw materials, was developed by single screw extruder. The effectsof feed moisture content(X1), feed material size(X2) and feed composition(X3) on degree of gelatinization(Y1) and extrusion rate(Y2) were studied respectively. And a rotatable and central composition design was adopted to obtain data for the correlativestatistical models, Y1=95.8125+0.4825X1-0.15625X2+0.39625X3+0.52375X12-0.3475X1X2-0.235X1X3-0.7675X22+0.275X2X3-2.2838X32、Y2=0.898277-0.076283X1-0.220356X3+0.106479X12-0.19874X1X3. Through the response sur-face analysis of experimental data, the optimal feeding parameters of extrusion were determined, i.e. feed moisture content18%～22%, material size 12～16 mesh and feed composition up to 50%.

Key words: chicken, puffing food, rotatable and central composition design, response surface analysis

LIU Xue-Wen, WANG Wen-Xian, RAN Xu. Development of Puffing Chicken Food[J]. FOOD SCIENCE, 2003, 24(12): 63-67.

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Development of Puffing Chicken Food

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