engleski

Influence of extrusion process on the properties of mixtures of corn meal with buckwheat and chestnut flour

Production of extrudates from different types of flour is now used widely in the food process industry, both for final products production and for modification of flours for bakery industry. The aim of this research was to determine the effect of extrusion process on the properties of mixtures of corn meal with buckwheat and chestnut flour (ratio meal: flour = 70/30, 50/50 and 30/70). Blends (water content 25%) were extruded at two temperature regimes: 80/90 °C and 75/180 °C. Physical, thermophysical and rheological properties, chemical composition and resistant starch content of the obtained extrudates were investigated. Results showed an increase in expansion ratio and the reduction of bulk mass at the higher extrusion temperature, increased fragility and decreased hardness of most of extrudates produced at the higher temperatures. In relation to non-extruded samples, color intensity and water absorption index increased proportionally to extrusion temperature. Viscosity changed significantly, and resistant starch (RS) content decreased by extrusion.

extrusion; corn meal; buckwheat and chestnut flour

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