engleski

Influence of black oat and oat flour addition on properties of corn grits extrudates

Production of extrudates with different flour type addition is now used widely in the food process industry, both for final products and for modification of flours for bakery industry. The aim of this study was to determine the effect of black oat and oat flour addition to corn grits (ratio grits:flour = 80:20) on extrudates properties. Prepared samples with 15% of moisture content were extruded in the laboratory single screw extruder at temperature profile 135/170/170 °C, using screw with compression ratio 4:1 and die with 4 mm diameter. Obtained extrudates were air-dried, and physical and rheological properties of extrudates were determined. Addition of black oat and oat flour to corn grits resulted in decrease of expansion ratio (EO) and fracturability, and in increase of bulk density (BD) and hardness of extrudates. Extrusion of all samples resulted in increase of water absorption index (WAI) and water solubility index (WSI), but in decrease of peak, hot and cold viscosity, with more pronounced effect on corn grits without flour addition. The obtained extrudates don't have acceptable sensory properties as final products, but can be used as modified flours in bakery industry.

corn grits; black oat; oat; extrusion

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