Blends of durum clear flour, partially defatted hazelnut flour (PDHF) and rice grit were extruded through a single-screw extruder to form expanded products. The extrudates were analyzed for physical properties, namely radial expansion ratio, colour, and instrumental texture. The radial expansion ratios measured for all the extruded samples ranged between 3–4.5. Breaking strengths of the extrudates varied between 0.387–0.854 N mm−2. The measured values of the colour parameters of extruded blends varied in the range from 48.72–72.24 for lightness (L), 1.95–5.79 for redness (a), and 13.79–15.26 for yellowness (b).
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