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Influence of the extrusion parameters on the physical properties of chickpea and barley extrudates

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Abstract

In this research, the effects of extrusion processing [exit-die temperature (120–150°C), moisture content (20–24% wet basis), and screw speed (260–340 rpm)] on the specific mechanical energy and physical properties (expansion ratio, bulk density, and hardness) of desi chickpea and hullless barley extrudates were estimated using response surface methodology. Exit-die temperature and feed moisture content, as well as the interaction between them were the factors that affected the product responses the most. Significant correlation was found between the hardness and bulk density (positive), hardness and expansion ratio (negative), and bulk density and expansion ratio (negative) for both chickpea and barley extrudates. Desirable characteristics (high expansion, low bulk density, and hardness) for chickpea were obtained at high exit-die temperature, relatively high moisture, and high screw speed. As for the barley extrudates, high exit-die temperature, low moisture, and moderate to high screw speed were identified as optimal.

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Authors and Affiliations

  1. Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, S7N 5A8, Canada

    Aleksandar Yovchev, Andrea Stone & Michael Nickerson

  2. Saskatchewan Food Industry Development Centre Inc. (Food Centre), Saskatoon, SK, S7N 2V3, Canada

    Shannon Hood-Niefer

Authors
  1. Aleksandar Yovchev
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  2. Andrea Stone
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  3. Shannon Hood-Niefer
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  4. Michael Nickerson
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Correspondence to Michael Nickerson.

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Yovchev, A., Stone, A., Hood-Niefer, S. et al. Influence of the extrusion parameters on the physical properties of chickpea and barley extrudates. Food Sci Biotechnol 26, 393–399 (2017). https://doi.org/10.1007/s10068-017-0054-x

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  • DOI: https://doi.org/10.1007/s10068-017-0054-x

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