engleski

Properties of corn extrudates with addition of chickpea flour

Extrusion is a significant process in food the industry, where corn grits is often used as the main raw material to which various types of flours can be added to increase nutrition value and to improve physicochemical properties. Chickpea (Cicer arietinum L.) is one of the world’s most important grain legumes because it is a valuable source of protein, minerals and vitamins, and plays a very important role in human diets in many areas of the world. The aim of this study was to determine the effect of chickpea flour addition (5%, 10% and 15%) on properties of corn grits extrudates. Samples with 15% of moisture content were extruded in the laboratory single screw extruder at temperature profile 135/170/170 °C, using a screw with compression ratio 4:1 and die with 4 mm diameter. Obtained extrudates were air- dried, and physical and rheological properties were determined. The obtained results showed that the addition of chickpea flour to corn grits resulted in increase of expansion ratio (ER) and fracturability, whereas bulk density (BD) and hardness of extrudates decreased. Addition of chickpea flour and extrusion process resulted in significant colour change, where the total colour change (ΔE) increased proportionaly to the chickpea level, with more pronounced change in extruded products. After extrusion process, peak, hot and cold viscosity were decreased in all samples, and the extruded samples were less prone to retrogradation.

extrusion ; corn grits ; chickpea flour

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