STUDY OF THE ORGANOLEPTIC PROPERTIES OF COMPOSITE GRAIN EXTRUDATES UNDER VARIOUS EXTRUSION CONDITIONS

Abstract

The article studied the organoleptic properties of composite mixtures of barley, lentils and pumpkin. We studied the color characteristics of extrudates depending on the composition of the mixture, humidity and temperature of extrusion. The independent variables chosen for the experiment were: mix proportions (barley flour: lentil flour: pumpkin flour) (Mix) - (50: 42: 8, 60: 32: 8, 70: 22: 8, 80: 12: 8, 90: 2: 8); moisture content (W), 13, 15, 17, 19 and 21%, and cylinder temperature (T), 115, 125, 135, 145 and 155 ° C. The response variables were the color characteristics of the extrudates: L *, a *, b * - color coordinates in the Lab system; H * - color tone; C * - saturation. The color performance of barley-based extrudates is improved at higher raw material moisture and extrusion temperatures. The extruded samples were evaluated organoleptically for appearance, texture, flavor and general acceptability. Of the 20 samples of extrudates, 14 samples received an acceptability higher than 3 points on a five-point scale.