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vol. 11, nr. 2 (2008)
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Influence of raw materials wetting and extrusion-cooking process conditions on selected properties of instant cereal grits
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Agnieszka Wójtowicz
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Department of Food Process Engineering, Agricultural University, ul. Doświadczalna 44, 20-236 Lublin |
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vol. 11 (2008), nr. 2,
pp. 545-556
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abstract:
Results of measurement of some processing parameters of extrusion-cooking of cereal instant grits and their influence on selected physical properties and sensory profile are presented in the paper. Different recipes, moistening and die dimensions (3 and 2 mm) were used in the extrusion-cooking process. During processing by means of a single screw extruder the temperature profile, capacity and expansion ratio were registered. After the extrusion-cooking the extrudates were ground to 1.5 mm particles, and bulk density, water absorption index and sensory evaluation of instant grits mixed with warm milk were tested. The temperature range of 130-156°C and the screw speed of 100 rpm permitted the obtainment of instant products ready to eat after short water or milk hydration. The results of the study showed an influence of both recipe and moisture content on the process capacity and on all of the tested quality parameters. Higher raw material moisture content resulted in higher values of bulk density and water absorption range. The best sensory characteristics were achieved for corn meal-rice instant products which had delicate taste and smooth consistency, and for buckwheat-rice grits in which specific taste and dark-cream colour were obtained – features which can influence consumers’ acceptability of these kinds of instant grits.
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keywords:
extrusion-cooking, cereal grits, convenience food, density, sensory evaluation
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original in:
Polish
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