Possibility of applying Oleaster in production of extruded snack and evaluation of product characteristics
2020
Elnaz Mialni | Fakhri Shahidi | elham ansarifar | mohammad khalilian | FARIDEH sepahi
Snack foods contain main parts of food habit among people in the world. Recently the high rate of consumption and variety of extruded snacks is proven to increase the attention to nutritional quality besides keeping desired acceptability of products. In this study, based on central composite design the effect of independent variables consist of the whole Oleaster powder (5- 15%), moisture content (12-20%), screw speed (120-180 RPM), were investigated on the physicochemical, textural and color of extrudates based on corn- wheat grit. results showed that, Increasing Oleaster content caused an increase in the density, hardness and solubility. Whereas, Increase screw rate and oleaster content simultaneously leaded to a lower density. In low amount of moisture content, improvement of oleaster content didn’t significant effect on hardness. However by boosting recent factors gradually, the hardness of products increased dramatically. Moisture content and screw speed had absolute effect on lightness of extrudates. Meanwhile improvement of oleaster content caused a decrease in lightness. Optimum condition was determined to be the feed moisture content (13.87%), oleaster content (5%) and screw speed rate (166.7 rpm).
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Este registro bibliográfico ha sido proporcionado por Tarbiat Modares University