Volume 18, Issue 117 (2021)                   FSCT 2021, 18(117): 365-377 | Back to browse issues page


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Garosy L, Beiraghi-Toosi S, Goli-Movahhed Q. Investigation of the effect of adding wheat bran and input moisture in the extrusion process on physicochemical properties of wheat bran-based bulk snacks. FSCT 2021; 18 (117) :365-377
URL: http://fsct.modares.ac.ir/article-7-47592-en.html
1- Department of food science and technology, ACECR Kashmar higher education institute, Kashmar, IRAN.
2- Food Processing Research Department, Food Science and Technology Research Institute, Iranian Academic Center for Education, Culture and Research (ACECR), Mashhad, IRAN. , toosi@acecr.ac.ir
3- Food Processing Research Department, Food Science and Technology Research Institute, Iranian Academic Center for Education, Culture and Research (ACECR), Mashhad, IRAN.
Abstract:   (1851 Views)
One of the most important problems in our society today is the lack of protein and fiber in the diet, so enriching snacks with fiber and protein can produce products with high nutritional value and low in calories, fat and cholesterol. Due to the popularity and high consumption of extruded products among the general public, including children and adolescents, it is very important to improve the nutritional properties of these products. Accordingly, in this study, some characteristics of snacks containing starch (40 to 76%), wheat bran (zero to 30%) and moisture (14 to 20%) were investigated. Also, wheat gluten (10%) was added to all samples and the prepared mixtures were extruded at a temperature of 140 ° C at a helical speed of 150 rpm. With increasing moisture and bran, water absorption index, water dissolution index first increases and then decreases, and with increasing moisture and bran, particle density, actual density and hardness increase, and with increasing starch, expansion coefficient and water absorption index, water dissolution index And the index L* increases and the particle density and the actual density decrease. With increasing humidity, L* index increases and with increasing bran decreases. With increasing humidity, the coefficient of expansion first increases and then decreases, but with increasing bran, the coefficient of expansion decreases. According to the obtained results, the use of 13% wheat bran, 61% wheat starch and 16% moisture of the input feed, produces a sample of good quality.
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Article Type: Original Research | Subject: Cereal and products technology
Received: 2020/11/12 | Accepted: 2021/06/27 | Published: 2021/11/1

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