eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2016-09-25 13 3 1673 1678 10.13005/bbra/2316 16034 article Fiza Nazir 1 H. R. Naik 1 Syed Zameer Hussain 1 Division of Post Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology Kashmir Shalimar, Srinagar, J and K, India-190025. Taking broken rice flour as the base ingredient, apricot powder was used in this study for development of breakfast snacks using twin screw extruder. Response surface methodology using a central composite rotatable design was used to evaluate the effects of independent variables, namely composition  (0-40% apricot), barrel temperature (110–190 ^oC), screw speed (150–550 rpm) and moisture content (12.5-22.5%) on product colour parameters (L*,  a*, b*, chroma, hue angle and ∆E). Multiple regression equations were obtained to describe the effects of each variable on product responses (L*, a*, b*, chroma, hue angle and ∆E). The product responses were most affected by changes in composition, barrel temperature and to a lesser extent by screw speed and moisture content. Increase in temperature and apricot addition decreased luminosity; while increasing redness and yellowness of the extrudates compared to the control (0% apricot). https://www.biotech-asia.org/vol13no3/effect-of-extrusion-conditions-and-apricot-powder-incorporation-on-colour-parameters-of-rice-based-breakfast-snacks/ Color; apricot powder; rice broken; breakfast snacks; response surface methodology