Effect of extrusion process variables on physical and chemical properties of extruded oat products.
The purpose of this research was to study the effects of initial moisture levels and extrusion temperatures on bulk density, water absorption and water solubility indexes, viscosity, and color of extruded oat products. The dehulled grains were ground in a Brabender Quadrumat Senior mill and the coarse fraction, with higher amounts of crude protein, lipids, and dietary fiber content, were conditioned to moisture levels of 15.5-25.5% and extruded in a Brabender single-screw laboratory extruder. The water absorption index of extrudates were relatively low (4.16-6.35 g gel/g sample) but increased as the initial moisture of the raw material as well as the extrusion temperature was elevated. The water solubility index was inversely proportional to the extrusion temperature. Initial viscosity of the paste increased with the increase of raw material moisture and extrusion temperature, while the maximum viscosity (at a constant temperature) diminished with the increase of temperature. Products with lower values of L* (luminosity) and greater values of a* (red) and b* (yellow) were obtained at high moisture rates and at a 120 degrees C extrusion temperature.
Gutkoski
L C
LC
College of Agriculture and Veterinary Medicine, University of Passo Fundo, UPF, RS, Brazil.
El-Dash
A A
AA
D000042:Absorption; D018554:Avena / Q000737:chemistry*; D003116:Color; D005511:Food Handling; D006801:Humans; D016014:Linear Models; D012995:Solubility; D013053:Spectrophotometry; D013696:Temperature; D014783:Viscosity; D014867:Water / Q000737:chemistry
D014867:Water