|
|
vol. 6, nr. 2 (2005)
|
A study on the technology of extrusion cooking of mixtures with a share of everlasting pea and oat meal
|
|
|
Zbigniew Rzedzicki, Piotr Zarzycki
|
|
| (get PDF )
|
|
|
Department for the Design of Production Processes, Agricultural University, ul. Skromna 8a, 20-704 Lublin |
|
|
vol. 6 (2005), nr. 2,
pp. 515-528
|
|
|
abstract:
The aim of the study was to determine the influence of the proportion of oat whole grain meal and everlasting pea for stabilizing the extrusion-cooking conditions and the physical properties of the extrudate. With the process parameters and material properties assumed for this study (temp. 145/165/120oC, moisture content 13.5%, diameter 3.5 mm) it was possible to obtain stable working conditions. Share of oat component was up to 18%. An increase of oat whole grain meal in extruded mixtures leads to a lowering of the radial expansion ratio and an increase in specific density. An inclusion of oat component changed extrudate texture only very slightly. It was observed that extrudates with a share of oat meal had very high water solubility index (WSI) and a water absorption index (WAI) of dry mass, up to 50% and 1100 % respectively.
|
|
keywords:
extrusion cooking, oat, everlasting pea
|
|
original in:
Polish
|
|
|
|
|
|
