DETERMINATION OF WATER ABSORPTION PARAMETERS OF EXTRUDATES BASED ON THE COMPOSITION OF BARLEY, LENTIL AND PUMPKIN

Abstract

The article investigates the water absorption characteristics of extrudates obtained by extrusion of a grain mixture (barley, pumpkin, lentils). The extrudates were prepared using a laboratory single screw extruder. Statistical processing of the experiment was performed using the response surface plan. As independent factors were used such factors of influence on the parameters of extrusion as: the composition of the mixture, moisture content and temperature of the cylinder. The dependent variables were considered: water absorption index (WAI), water solubility index (WSI). A significant increase in the water absorption index (5.34-6.23 g / g) was observed at a high moisture content. Negative regression coefficients of the mixture composition, barrel temperature and moisture content showed that these parameters reduce the water solubility index of the extrudates.