Extruded fish snack products were developed using twin screw extruder (Basic Technology, Kolkata) by varying machine parameters (Screw speed, heater 1 and 2 temperature) and varying raw materials (Maize, salt, water) quantities and keeping fish powder quantity constant (5g). A set of 30 experimental trials were conducted using twin screw extruder by changing the processing variables.
Quality evaluation of the extruded fish snack products obtained at different variables were examined for the expansion ratio, texture, colour, bulk density, true density and 50 product weight. From the data obtained, a group of polynomial equations were derived. A mobile application was developed for the obtained polynomial equations to predict the quality of extruded fish snack product for the given set of processing variables.
Using the mobile application, the quality of extruded fish snack was calculated. The reliability of predicted equations were confirmed by conducting series of experiments.