Estimation of some chosen physical properties of extrudates obtained from corn semolina and oat bran mixtures
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Department of Production Processes Design, University of Agriculture, Doświadczalna 44, 20-236 Lublin, Poland
Department of Food Technology, University of Agriculture, Skromna 8, 20-704 Lublin, Poland
Acceptance date: 2000-02-29
Int. Agrophys. 2000, 14(2): 233–239
Some chosen properties of the extrudates obtained from corn semolina and oat bran were studied. Two component mixtures were extruded using a single screw extrusion-cooker S-45. The purpose of the research was to estimate the influence of the moisture content in raw material and the process temperature on its course, the outflow stability and such physical properties as: radial expansion, specific density, texture and water absorption index. It was observed that higher process temperature lowered water absorption of the product and water absorption index increased along with the increase of raw material moisture content and oat bran percentage. Higher content of bran altered density and lowered the level of extrudate expansion. It was found that higher moisture of raw material caused a decrease in the specific destruction energy of the extrudate.