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This study was examined to optimize extrusion conditions (barrel temperature, feed moisture, and blending ratios of rice, lupin, and pumpkin flour) during processing high-quality extruded products using a twin-screw extruder. A three-factor with three-level response surface methodology with a Box-Behnken design, was applied to evaluate the effects of selected processing conditions: blending ratios of lupin (10-20 %), barrel temperature (115-155 °C) and feed moisture content (14-20 %) on the functional, nutritional and sensory characteristics of the produced snack food. The independent variables significantly affected the nutritional, functional, and physical properties of the extruded snack food. A higher proportion of lupin showed higher bulk density but lower expansion ratio and water solubility index of the extrudates while higher feed moisture content led to a reduction in expansion ratio and water-soluble index of the extruded snack food. Lupin substitution and pumpkin flour addition significantly increased the protein, crude fiber, ash, fat, β-carotene, iron, and zinc contents of the white rice-lupin-pumpkin extruded snack, whereas the total carbohydrate content was reduced. The sensory evaluation showed that it was possible to incorporate lupin flour up to a certain level without affecting consumer acceptance. A blending ratio of 15 %, feed moisture of 14 %, and barrel temperature of 155 °C produced the extrudate with a desirability value of 0.75., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)

Starch is one of the most important value-added food ingredients used as a thickener in many foods and industrial applications. This research investigated the effect of different concentrations of starch (anchote and potato) addition on the colloidal stability of pineapple juice. The experiment was carried out on a two-factor factorial design arranged in CRD. The first factor (starch type with two levels (anchote and potato)) and the second factor (starch concentration with three levels (1%, 3%, and 5%)) were considered. The starch-added juice samples were preserved for 15 days at room temperature. The physicochemical properties, colloidal stability, microbial counts, and sensory analysis were conducted in a 7-day interval including the first day. The results revealed that different starch concentrations showed a significant effect ( P ≤ 0.05) on the cloud stability, most of the physicochemical properties and microbial count of pineapple juice as compared to the control. The turbidity and viscosity of the juice samples were increased significantly ( P ≤ 0.05) by the starch addition; in contrast, pulp sedimentation and microbial counts were decreased. As storage duration increased, turbidity, viscosity, TSS, pH, and vitamin C content of juice decreased, whereas sedimentation, TA, and microbial count increased. The results revealed that the total bacterial and fungal counts of pineapple juice samples were rising as storage durations increased. The maximum cloud retention was observed in juice added with 5% anchote starch. Finally, it is confirmed that starch (anchote and potato) addition positively affected the colloidal stability of pineapple juice and also possessed high potential to extend the shelf life., Competing Interests: None of the authors showed any conflict of interest., (Copyright © 2021 Abebaw Teshome Tiruneh et al.)