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

Abstract

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, and 130℃) 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 was significantly increased with increasing DT and SS (p < .05). Practical applications The results of this study demonstrate the optimal conditions for the production of expanded barley ready-to-eat (RTE) snacks using extrusion technology. Brown rice and corn were mixed with barley at different ratios, and extruded at different die temperatures and SSs to create expanded barley RTE snacks with favorable quality characteristics. Barley was able to replace a percentage of brown rice and corn, which provided the final product with properties such as improved texture and higher total dietary fiber content. Ultimately, the results of this study can serve as a reference for effectively enhancing the quality of expanded barley RTE snacks by extrusion processing.