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vol. 8, nr. 4 (2006)
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Twin-screw extrusion cooking of mixtures with a share of oat meal
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Zbigniew Rzedzicki, Piotr Zarzycki
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Engineering and Cereals Technology Department, Agricultural University, ul. Skromna 8a, 20-704 Lublin |
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vol. 8 (2006), nr. 4,
pp. 935-947
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abstract:
The aim of the study was to determine the possibilities of using fibre components (oat meal, wheat bran, pea hulls) to produce breakfast cereals. Counter rotating twin-screw extruder was used: barrel temp. 120/150/180/180/130oC, screw speed 72 rpm, die diameter 2x5mm and moisture content 14 and 22%. The effect of fibre component on expansion ratio, specific density, WSI, WAI and viscosity of water slurries of extrudates was investigated. Increasing the share of fibre component in mixtures decreased the radial expansion ratio and increased the specific density. The radial expansion ratio was between 10.55 and 1.58 whereas the specific density was between 139.04 and 845.28 kg m-3. There was only a little change in destructive energy necessary for multi-plane sample shearing. Extrusion caused changes in water solubility index (WSI) and water absorption index (WAI) of extrudates; it was observed that a higher content of fibre components decreased the WSI and WAI. Increasing the share of fibre component from 20 to 60% decreased the WSI from 25 to 7-10% d.b., depending on the kind of fibre component. The viscosity of water slurries of extrudates was found to be depended on the share of fibre component but not on moisture content.
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keywords:
extrusion cooking, oat, wheat bran, pea hulls
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original in:
Polish
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