Effects of extrusion parameters on the physicochemical characteristics of extruded barley ready-to-eat snacks

摘要

Extrusion is a modern food processing to produce a wide range of food products.This study, brown rice and corn were mixed with barley at different ratios (60:0,40:20, 20:40, 0:60) and extruded at different die temperatures (DT, 110, 120, and130°C) and screw speeds (SS, 200 and 300 rpm) to evaluate the physicochemicalcharacteristics of expanded barley ready-to-eatsnacks. A decrease in the water absorptionindex (3.35–4.73g/g) and an increase in the radial expansion ratio (2.35–3.60)were observed at increased DT and corn ratios, but the water solubility index(7.16%–23.25%)was not affected. Increasing the SS caused increased hardness, butthis decreased as the proportion of brown rice increased. Total dietary fiber content(4.21%–13.65%)was affected by a change in the proportion of brown rice, but wassignificantly increased with increasing DT and SS (p < .05).