Abstract
A combination of different levels of distillers dried grains processed for food application (FDDG), garbanzo flour and corn grits were chosen as a source of high‐protein and high‐fiber extruded snacks. A four‐factor central composite rotatable design was adopted to study the effect of FDDG level, moisture content of blends, extrusion temperature, and screw speed on the apparent viscosity, mass flow rate or MFR, torque, and specific mechanical energy or SME during the extrusion process. With increase in the extrusion temperature from 100 to 140°C, apparent viscosity, specific mechanical energy, and torque value decreased. Increase in FDDG level resulted in increase in apparent viscosity, SME and torque. FDDG had no significant effect (p > .5) on mass flow rate. SME also increased with increase in the screw speed which could be due to the higher shear rates at higher screw speeds. Screw speed and moisture content had significant negative effect (p < .05) on the torque. The apparent viscosity of dough inside the extruder and the system parameters were affected by the processing conditions. This study will be useful for control of extrusion process of blends containing these ingredients for the development of high‐protein high‐fiber extruded snacks.
Highlights
Extrusion cooking is a popular food processing technique that has been extensively used to produce protein-rich and fiber-rich products
Our objective was to study the effect of the feed moisture content, screw speed, and barrel and die temperature, on the apparent viscosity and the system parameters during extrusion cooking
The apparent viscosity, MFR, torque, and SME were shown to be significantly influenced by the extruder operating conditions
Summary
Extrusion cooking is a popular food processing technique that has been extensively used to produce protein-rich and fiber-rich products. Cereal or grains are the primary source of most extruded snack foods because of their high expansion properties They tend to be low in protein and essential nutrients. Pulse crops (garbanzo, lentils, dry beans, lupin, and various types of beans) are excellent source of protein, complex carbohydrates, fibers, essential vitamins and minerals They are low in fat and sodium content, no cholesterol, and high in phenolics and bioactive compounds (Roy, Boye, & Simpson, 2010). Our objective was to study the effect of the feed moisture content, screw speed, and barrel and die temperature, on the apparent viscosity and the system parameters (specific mechanical energy, torque, and mass flow rate) during extrusion cooking
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