Puffed Snack Based on Whole Oleaster Powder and Navy Bean Powder, Evaluation of Structural and Functional Characteristics Affected by Extrusion Conditions
Subject Areas :Samaneh Gazerani 1 , Ali Moratazavi 2 , Elnaz Milani 3 * , Amir Hosein Elhami Rad 4 , Arash Koochaki 5
1 - Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
2 - Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
3 - گروه علوم و صنایع غذایی ، واحد سبزوار، دانشگاه آزاد اسلامى، سبزوار، ایرانپژوهشکده علوم و فناوری مواد غذایی جهاددانشگاهی مشهد
4 - Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
5 - Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
Keywords: Extrusion, Whole Oleaster Flour, Nnavy Bean Flour, Puffed Snackes,
Abstract :
The entry of legume flour in formulations of food products is increasing these days due to its health and nutritional properties. The whole oleaster flour /navy bean flour blends were extruded in a rotating twin-screw extruder. Processing parameters of feed including screw speed (150-250 rpm), moisture content (15-25%) and defatted whole oleaster flour / whole navy bean flour (20:80-50:50) were optimized for physical and textural properties of blend extrude samples. The experimental design was based on a combined design. Results indicated that; by overage screw speed, and feed moisture and reducing the level of whole oleaster powder, starch gelatinization improves and macro structural characteristics (porosity, hardness and expansion ratio), microstructural features (SEM), functional properties (water absorption, oil absorption index) indicated greater compliance; however a negative effect was observed on water solubility index. Also, the results of the electron microscope images showed that with the increase of whole oleaster powder/navy bean powder, the diameter of the holes in the extruded sample will decrease and the number of holes will increase, as a result, the hardness of the samples will increase. According to optimization results, in order to achieve a product with the characteristic of 3.25 expansion ratio, hardness of 8.92(N), water absorption index of 2.1, solubility in water index of 25.18, oil absorption index 0.5, and the overall acceptability of 4.62, production conditions were determined as follows: moisture content 20%, screw speed 200 (rpm) and whole oleaster powder/navy bean powder ratio 20-80.
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