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Evaluation of the Effects of Feed Composition and Extrusion Process Variables on Physicochemical, Textural, Visual and Sensory Properties of Puffed Corn Snacks Containing Flaxseed | ||
| تحقیقات مهندسی صنایع غذایی | ||
| Volume 19, Issue 2 - Serial Number 69, December 2020, Pages 21-42 PDF (1.07 M) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/fooder.2020.127042.1230 | ||
| Abstract | ||
| An investigation was conducted to evaluate the effects of feed composition, feed moisture content and screw speed variables on the physicochemical, textural, visual, acoustic and sensory properties of flaxseed puffed snacks, produced by the extrusion processing. The flaxseed mixed with corn grits at three ratios: 7, 14 and 21 percent, the water was added to the mixture to bring the moisture content of the samples of feeding to 12, 15 and 18%. The mixtures were extruded at screw speeds of 120, 150 and 180 rpm, at 140°C. Experiments on the samples showed that increasing in moisture content of the samples led to increase in water absorption, particle density and hardness, and also led to decrease water solubility and texture sensory scores. Increasing in screw speed led to increase the water solubility and to reduce particle density, radial expansion, hardness, and sensory scores of appearance, color, texture, and overall acceptance of samples. Increasing the ratio of flaxseed in samples, led to increase particle density and to reduce radial expansion and sensory scores for the appearance, color and overall acceptance of the samples. In order to produce the optimum sample with the highest expansion ratio and brightness and the lowest hardness and density, containing 14% of flaxseed, the screw speed and feed moisture content must be selected at 180 rpm and 14.42%, respectively. | ||
| Keywords | ||
| Extruder; Functional food; Image processing; Sensory evaluation; Texture | ||
| References | ||
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