Impact of extrusion processing parameters on functional properties of snack products from spelt wholegrain flour with added betaine
2018
Kojić, Jovana | Teslić, Nemanja (https://orcid.org/0000-0002-8219-1909) | Ilić, Nebojša (https://orcid.org/0000-0002-4187-1916) | Kokić, Bojana (https://orcid.org/0000-0002-9960-0393) | Krulj, Jelena (https://orcid.org/0000-0001-7348-3961) | Filipčev, Bojana (https://orcid.org/0000-0001-5878-6227) | Bodroža-Solarov, Marija (https://orcid.org/0000-0001-8151-6276)
Small variations in handling conditions during extrusion process affect not only the process parameters, but also the product quality, as well as functional properties. In this way, the extrudates quality rely upon the screw setup, extruder type, feed moisture, the temperature profile in the barrel and die, screw speed and feed composition. The main aim of present study was to: (I) produce snack products from spelt wholegrain flour with added betaine under different processing conditions by changing feed moisture, screw speed and feed rate; (II) evaluate the quality of produced extrudates in terms of water absorption index (WAI) and water solubility index (WSI). An increase in the WAI and the WSI were observed in all extruded samples compared to products which were not extruded. An increase in feed moisture has the greatest influence on the increase in the value of WAI. Increase in screw speed leads to an increase in the WSI. From Yoon's model, it is clearly visible that the screw speed has the lowest influence on the WAI, while feed rate has higher influence, and the highest effect has feed moisture. Yoon's model indicates that screw speed has the greatest impact on the WSI values, followed by feed moisture, while feed rate has the lowest impact on the WSI values.
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