Numerical optimization of process parameters of ready-to-eat (RTE) iron rich extruded snacks for anemic population

The present study aims to optimize the process variables for development of ready-to-eat (RTE) iron-rich extruded snacks from locally available food grains (barnyard millet, defatted soy flour, amla (Indian gooseberry) and rice flour). Experiments were carried out using Box-Behnken design with three independent parameters viz, blend ratio (barnyard: defatted soy flour), barrel temperature (degrees C), and amla (g/100 g of the total flour) and six responses viz. bulk density (BD), crispiness (CR), the color difference (Delta E), iron, ascorbic acid and protein content. It was found that all independent parameters significantly (p < 0.05) affected the iron and ascorbic acid content. BD was significantly affected by the blend ratio and barrel temperature. CR and Delta E were significantly influenced by barrel temperature. Also, amla (g/100 g of the total flour) showed a positive correlation with Delta E. The optimized nutritious snacks were obtained at blend ratio (6:1), barrel temperature (115 degrees C), and amla (12.25 g/100 g of the total flour). The optimized extruded snack contained iron (15.71 mg/100 g) and protein (18.91 g/100 g). The study explains the use of under-utilized grains in the development of iron-rich snacks with better consumer acceptability than the market-based products.