OPTIMIZATION OF EXTRUSION PARAMETERS FOR BARLEY SNACKS WITH LENTILS AND PUMPKIN

Abstract

This article presents the results of optimizing the extrusion process for producing multi-component snacks based on barley flour with added lentils and pumpkin. Using response surface methodology, the influence of raw material composition (50-90% barley), moisture content (13-21%), and temperature (115-155°C) on the physicochemical and organoleptic properties of the finished product was studied. It was found that optimal extrudate characteristics (minimum bulk density and hardness at maximum radial expansion) are achieved with a barley/lentil/pumpkin ratio of 80:12.5:7.5%, a mixture moisture content of 15%, and a processing temperature of 125°C. The resulting functional product is characterized by a balanced composition and high consumer properties, confirming the effectiveness of using plant-based additives to enhance the nutritional value of grain extrudates.