RESEARCH PAPER
The investigations of the texture of extruded plant materials
 
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Food Process Engineering Department, University of Agriculture, Doświadczalna 44, 20-236 Lublin, Poland
Publication date: 2021-08-30
 
Int. Agrophys. 1994, 8(4): 671–680
 
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ABSTRACT
The widely available on the market extruded snacks are produced mainly on the basis of starch raw materials, mostly corn semolina. This raw material as well as the product it yields have got an unbalanced composition of amino acids. The excess of metionine and deficiency of lizyne significantly decrease the feeding value of these products. So the investigations were carried out on the improvement of the raw materials composition, resulting in inventing the technology of snack production based on the mixture of corn semolina and seeds of native pulses: peas, beans and lentils. The analyses particularly concerned the influence of the moisture content in the raw material, the barrel temperature, compression ratio, die diameter, screw r.p.m. and of the raw materials meal composition on the course of the extrusion-cooking process and the properties of the extrudate. In particular, the properties significant for the crisps quality were tested: the expantion ratio, specific density, extruders yield, WAI and the texture. Also, the organoleptic test was carried out. The analysis of the results of the investigations showed that the extrusion of the mixture of corn semolina and pulse raw materials allows to yield the product of very good quality, as good as the corn crisps, containing up to 20% pulses meal and with the texture similar to that of the corn crisps. Results of the investigations were statistically analysed.
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