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vol. 13, nr. 1 (2009)
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Effect of high protein component on physical properties of corn-oat extrudates
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Piotr Zarzycki, Zbigniew Rzedzicki
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Engineering and Cereals Technology Department, University of Life Sciences ul. Skromna 8a, 20-704 Lublin |
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vol. 13 (2009), nr. 1,
pp. 281-291
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abstract:
The aim of the study was to determine the influence of high protein component on the physical properties of corn-oat extrudates. Mixtures of corn semolina and oat bran with addition of everlasting pea (5%) and full milk powder (0,5%) were extruded. Single screw extruder was used: L:D-12:1, compression ratio 3:1, die diameter 3.5 mm, screw speed 110 rpm and barrel temp. 145/165/120oC. The investigations show a positive effect of mixtures composition on the physical properties of extrudates. No negative effect of protein component (everlasting pea, full milk pow-der) on the expansion ratio, bulk density and texture of the exturdates was observed. Extrusion caused high changes in water absorption index (WAI) of extrudates and extruded mass. The water absorption of extrudates and extruded mass was positively correlated with protein components.
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keywords:
extrusion-cooking, oat bran, everlasting pea, full milk powder, physical properties
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original in:
Polish
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