Effects of extrusion parameters on the physicochemical characteristics of extruded barley ready-to-eat snacks

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题名:	Effects of extrusion parameters on the physicochemical characteristics of extruded barley ready-to-eat snacks
作者:	Chin Fu Chou;Shu Chen Hsu
贡献者:	健康暨護理學院
日期:	2021-07
上传时间:	2022-01-25T02:28:01Z (UTC)
摘要:	Extrusion is a modern food processing to produce a wide range of food products.This study, brown rice and corn were mixed with barley at different ratios (60:0,40:20, 20:40, 0:60) and extruded at different die temperatures (DT, 110, 120, and130℃) and screw speeds (SS, 200 and 300 rpm) to evaluate the physicochemical characteristics of expanded barley ready-to-Eat snacks. A decrease in the water absorption index (3.35–4.73 g/g) and an increase in the radial expansion ratio (2.35–3.60)were observed at increased DT and corn ratios, but the water solubility index(7.16%–23.25%)was not affected. Increasing the SS caused increased hardness, but this decreased as the proportion of brown rice increased. Total dietary fiber content (4.21%–13.65%)was affected by a change in the proportion of brown rice, but wassignificantly increased with increasing DT and SS (p < .05).
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