Optimization of Two-Screw Extrusion Cooking Process for Corn Flour by Response Surface Methodology

Abstract

Abstract: The modification of ordinary corn flour by two-screw extrusion was explored in this study. The effects of high moisture level (X1), temperature (X2) and screwing speed (X3) on the degree of gelatinization (DG, Y) of corn flour were analyzed. A mathematical model was established as follows: Y＝96.97－1.49X1－1.21X2－1.85X3－0.37X1X2－1.15X1X3－2.35X2X3 －2.20X12－2.50X22－3.77X32. The optimal extrusion cooking conditions were water content of 34%, extrusion temperature of 139 ℃ and screwing speed of 223 r/min. Under these conditions, the DG of corn flour was up to 97.5%, which was basically consistent with the theoretical prediction.

Key words: extrusion cooking, degree of gelatinization, response surface methodology

CLC Number:

TS213

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