engleski

Influence of moisture content and particle size of corn grits on extrudates properties

Extrusion is a modern procedure for processing different types of raw materials and is used for production a wide range of food products. Corn grits is a basic raw material of different extruded food products. The aim of this research was to determine the effect of moisture content (15% and 20%) and particle size of corn grits (Specijal and Resli) on the properties of extruded products. Grits were extruded on the laboratory single screw extruder Brabender 19/20 DN, at temperature profile 135/170/170 °C, using screw with compression ratio 4:1 and die with 4 mm diameter. Physical, rheological and thermophysical properties of the obtained extrudates, and starch damage were determinated. The results showed that higher moisture content decreased the expansion ratio and fragility, but increased bulk density and hardness of extrudates, regardless of granularity. Properties of corn grits viscosity were significantly changed by extrusion, with more pronounced effect in grits extruded with lower moisture content, in which starch damage was also significantly higher.

extrusion; corn grits (Specijal; Resli); moisture content

nije evidentirano