Optimization of extrusion parameters for germinated Tubtim Chum Phae rice flour-based extruded snack fortified with silkworm pupae using response surface methodology
Issued Date
2026-06-01
Resource Type
eISSN
27725022
Scopus ID
2-s2.0-105025887728
Journal Title
Applied Food Research
Volume
6
Issue
1
Rights Holder(s)
SCOPUS
Bibliographic Citation
Applied Food Research Vol.6 No.1 (2026)
Suggested Citation
Itthivadhanapong P., Hemathulin S., Jandaruang J., Kapcum C., Hemadhulin T., Piayura S. Optimization of extrusion parameters for germinated Tubtim Chum Phae rice flour-based extruded snack fortified with silkworm pupae using response surface methodology. Applied Food Research Vol.6 No.1 (2026). doi:10.1016/j.afres.2025.101596 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/114611
Title
Optimization of extrusion parameters for germinated Tubtim Chum Phae rice flour-based extruded snack fortified with silkworm pupae using response surface methodology
Corresponding Author(s)
Other Contributor(s)
Abstract
This study optimized the extrusion parameters using a co-rotating twin-screw extruder for developing a fortified nutritional snack by incorporating silkworm pupae powder (SWP) into germinated Tubtim Chum Phae rice flour (GRF). Response surface methodology (RSM) with a central composite design (CCD) was employed to evaluate the effects of SWP content (10–30 %), screw speed (SC; 350–420 rpm), and feed moisture (FM; 18–24 %) on the quality attributes of the snack. The responses analyzed included expansion ratio (ER), hardness, protein content, γ-aminobutyric acid (GABA), total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (AOA), and overall liking (OL). The results showed that increasing SWP decreased ER and OL but significantly increased hardness, protein, TPC, TFC, and AOA. Higher SC reduced protein, GABA, TPC, and AOA, whereas higher FM negatively impacted hardness, protein, GABA, and OL. The optimized parameters were 24 % of SWP, 397 rpm of SC, and 18 % of FM. The extrudates exhibited ER of 2.13, hardness of 5.72 kg, protein content of 20.55 %, GABA content of 20.14 mg/100 g dw, TPC of 3388.99 mg GAE/100 g dw, TFC of 325.81 mg QE/100 g dw, AOA of 203.85 mg TE/100 g dw, and OL score of 7.10. The prototype snack had response values close to the predicted values and had higher protein content, TPC, TFC, AOA, and total essential amino acids compared to GRF. These findings indicate that incorporating SWP into GRF improves the nutritional quality of extruded snacks, supporting their potential as functional foods with health benefits.