Optimization of pneumatic sheet extrusion of whole wheat flour poory dough using response surface methodology

Pneumatic extrusion of whole wheat flour dough is a challenge in the preparation of Poory. In the present study, the pneumatic extrusion process variables (pneumatic pressure, rate of extrusion) and quality of deep fried product (oil uptake, frying time, puffed height) was evaluated to get Poory of maximum overall sensory quality, minimum shear and minimum oil uptake. These parameters depend on the moisture content of wheat dough. Response surface methodology was demonstrated to be an efficient tool for the optimization of process parameters of pneumatic extrusion. The results indicated that extrusion pressure ranging from 3 ~ 6 × 10(5) Pa for the whole wheat flour dough with added moisture of 56 ~ 60 % was found to give a uniform rate of extruded sheet. It was observed that submerged frying time for the extruded dough sheet was in the range of 35 ~ 40 s, with the temperature of the vegetable oil to be in the range of 180 ~ 185 °C. Oil uptake during frying was about 12 ± 1 % and the textural shear force was found to be 9.9 N with an overall sensory score of 7.2 ± 0.5 on nine point scale. The experimental errors for all attributes were non-significant (p > 0.05) and thus optimum variables predicted by the model are found suitable.