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May 22, 2026Applied Food ResearchOpen Access

Impacts of Feed Moisture Content, Barrel Temperature, and Screw Speed on the Physicochemical, Functional, and Sensory Properties of Tomato–Maize–Soybean-Based Extruded Snack

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Authors

AAAbebe Mengist AsresAAAderaye Jembere AlemayehuMAMekuannt Alefe Adimas

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Overview

Randomized trial investigates effects of extrusion variables on nutritional and sensory properties, indicating optimal conditions for snack production.

Key Points

  • This study examines how feed moisture, barrel temperature, and screw speed affect the properties of extruded snacks made from tomato, maize, and soybean.
  • Utilized a completely randomized 3 × 3 × 3 factorial design with twin-screw extrusion.
  • Varying feed moisture (21–27%), barrel temperatures (120–160°C), and screw speeds (150–250 rpm) were applied.
  • Analyzed physicochemical, functional, and sensory properties post-extrusion.
  • Protein content increased to 19.43% with soybean incorporation and mineral content improved, specifically iron at 7.00 mg/100 g.
  • At maximum conditions (160°C, 21% moisture, 150 rpm), expansion ratio and sensory qualities significantly improved, with bulk density decreasing to 0.61 g/cm³.
  • Sensory evaluation showed products at 160°C and moisture levels of 24-27% had enhanced crispiness and overall acceptability (p < 0.05).

Cite This Study

Asres et al. (2026) studied this question.

synapsesocial.com/papers/6a0ff2cdd674f7c03778b56chttps://doi.org/10.1016/j.afres.2026.102165
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