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¹ Dr. M.G.R Fisheries College and Research Institute, Department of Fish Processing Technology, Ponneri, TamilNadu, India
² Dr. M.G.R Fisheries College and Research Institute, Department of Aquatic Environment Management, Ponneri, TamilNadu, India
³ Tamilnadu Open University, Department of Fish Process Engineering, Chennai, TamilNadu, India
⁴ College of Fisheries Engineering, Department of Aquaculture Engineering, Nagappatinam, TamilNadu, India DOI : 10.4194/TRJFAS20041 Viewed : 1757 - Downloaded : 1718 The squid is underutilized seafood than finfish and shellfishes in domestic consumption and millet is also an underutilized food grain. This study aimed to produce squid and millet- based extrudate under the optimized process parameters using Response Surface Methodology (RSM). The effects of process parameters such as heater 1 temperature (55°C, 60°C and 65°C), heater 2 temperature (120°C, 125°C and130°C), screw speed (250 rpm, 275 rpm and 300 rpm), and inclusion of squid powder (3%, 4%, 5%, 6% and 7%) were tested for responses like bulk density, expansion ratio and fifty product weight in RSM. All process parameters tested had significant (P<0.05) impact on responses. The optimized parameters were found to be 64.10°C of heater 1 temperature, 129.98°C of heater 2 temperature, screw speed of 317.87 rpm, and 6.56% of inclusion of squid powder. Keywords : Bulk density Expansion ratio 50 product weight Heater temperature Screw speed