The effect of extrusion conditions and cereal types on the functional properties of extrudates as fermentation media
2008
Narbutaite, V., Kaunas Univ. of Technology (Lithuania). Faculty of Chemical Technology. Dept. of Food Technology | Makaravicius, T., Kaunas Univ. of Technology (Lithuania). Faculty of Chemical Technology. Dept. of Food Technology | Juodeikiene, G., Kaunas Univ. of Technology (Lithuania). Faculty of Chemical Technology. Dept. of Food Technology | Basinskiene, L., Kaunas Univ. of Technology (Lithuania). Faculty of Chemical Technology. Dept. of Food Technology
Extrusion cooking is used worldwide for the production of expanded snack food, modified starch, ready-to-eat cereal foods. Recently a considerable interest has arisen in the appliance of extruded products, such as raw materials with specific physical properties, for the production of fermented products. Product quality can vary considerably depending on the extruder type, screw configuration, feed moisture, and temperature profile in the barrel, screw speed, feed rate and die profile. In this study, the effect of feed moisture content on functional properties (water solubility index, water absorption index and degree of gelatinization) of different extrudates was investigated. Different extruded samples were prepared using wheat (flour and meal), rye (flour, meal and wholemeal), barley, triticale, maize and rice whole meals, pursuant to selection of fermentation media. Cereal products were passed through a one-screw extruder using moisture contents of 30% and 50%. The performed study revealed that functional properties of extrudates are strongly related to the cereal type and feed moisture content. The higher feed moisture content (50%) influenced the higher water solubility index (WSI), yet the lower water absorption index (WAI) and degree of gelatinization (DG). The highest values of WSI, WAI and DG were demonstrated by barley, triticale and rye flour extrudates and were as follows: 10.1%, 2.31 g gE-1 and 100%. Meanwhile, the lowest values of functional properties were observed on triticale, rice and wheat extrudates, and were in the values of 1.8%, 0.63 g gE-1 and 6.1%, respectively.
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