Author/Authors :
Marwa ، M. Helmy Institute of South-South Cooperation and Development - Peking University , Entsar ، S. Abdou Food Engineering and Packaging Department - Food Technology Research Institute - Agricultural Research Center , Entsar ، N. Mohamed Food Engineering and Packaging Department - Food Technology Research Institute - Agricultural Research Center
Abstract :
The main objective of this work was to study the effect of some operating parame-ters on quality of corn flakes supported by some additives. Extruded snacks were prepared using different blends (A, B and C) of grits corn, flakes defatted soy bean and flakes oats [A (50:30:20), B (40:35:25) and C (30:40:30)] respectively, with different moisture con-tents depend on wet basis (12, 17, 22, 27 and 32 %) and two extruder die diameters (0.6 and 1.0 cm). The chemical compositions of the three blends were determined. It was found that blend C had the higher protein, fibers, fat, moisture content and ash. The results showed that the changing of die diameter and moisture content affected the physical prop-erties of extrudates (expansion ratio, bulk density, hardness, water absorption capacity, wa-ter activity, color) for all different blends (A, B and C). Sensory evaluation was subjected (odor, texture, taste, color and overall acceptability), the overall acceptability was 9 for blend (C) with moisture content 22%.
Keywords :
corn , Soybean , oat , Die , expansion ratio , water absorption capacity
