INFLUENCE OF TECHNOLOGICAL PARAMETERS OF EXTRUSION ON THE STRENGTH PROPERTIES OF BARLEY-BASED EXTRUDATES

Abstract

Extruded barley based snacks containing pumpkin and lentils were prepared using a single screw extruder. The response surface methodology was used to optimize and evaluate the effect of three independent variables, namely: mix composition (50-90% barley flour; 2-42% lentil flour and 8% pumpkin flour), moisture content (13% -21%), and temperature cylinder (115-155 ° C). The response variables were: specific mechanical energy (MSE), bulk density (B), expansion coefficient (CR), hardness. It has been found that a low barrel temperature and low moisture content increase the lateral expansion of the extrudate, while a low barley content significantly reduces the lateral expansion of the extrudates. A higher moisture content indicates a positive effect on the hardness of the extrudate, while a higher barley content significantly reduces the hardness. Lower bulk density values were observed at lower moisture values. The specific mechanical energy of the barley-based extrudates ranged from 750.5 to 1097 kJ / kg, with a low moisture content, a significant decrease in the specific mechanical energy was observed.