The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions
Publikasjonsdetaljer
Tidsskrift : Lebensmittel-Wissenschaft + Technologie , vol. 112 , p. 1–12 , 2019
Internasjonale standardnummer
:
Trykt
:
0023-6438
Elektronisk
:
1096-1127
Publikasjonstype : Vitenskapelig artikkel
Lenker
:
DOI
:
doi.org/10.1016/j.lwt.2019.108...
ARKIV
:
hdl.handle.net/11250/2601760
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
The objective of this study was to explore the production of an expanded snack entirely based on pea- and oatrich fractions using the extrusion technology. The effect of the die temperature, HZ6 (146–175 °C) and blend moisture content, MC (11.2 and 16.8% dry basis) were investigated aiming at maximizing expansion, while obtaining a good texture and pleasant sensory perception. The best response was obtained with a HZ6 of 160 °C and MC of 11.2%. MC was the parameter that most influenced final extrudate properties/responses. The gross composition of the raw-material was not modified by extrusion processing apart from a decrease in glucose and fructose content attributed to Maillard reactions. The snacks contained 3.5 g of β-glucan per portion. This is high enough for both approved EFSA health claims: lowers cholesterol and reduces post-prandial glucose response.
