Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack

Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties

“…At screw speed of 250 rpm the value of BD is highest and then decreased as screw speed increased and 0.19 g/cm 3 was recorded at 300 rpm. This is in agreement with the results of chickpea flour based snack (Meng et al 2010). Higher screw speeds may decrease the melt viscosity of the blend, increasing the elasticity of the dough, resulting in a reduction of density of the extrudates (Ding et al 2006).…”

“…As the screw speed increased hardness decreased (Fig. 2a), similar trend was also observed in the extrudates prepared from brewers-spentgrain, maize, corn and chickpea flour (Ainsworth 2007;Meng et al 2010) whereas feeder speed (P < 0.05) had positive linear effect. Increase in feeder speed increases the hardness; this may be due to reduced starch conversion and compressed bubble growth which would result in a dense product thus increasing the hardness (Ding et al 2005).…”

Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology

“…A high barrel temperature reduce the melt viscosity to a larger extent and this could facilitate bubble growth; however, the bubble walls become too thin to contain the vapor pressure, resulting in more bubble fracture, thus increasing the rate of collapse and resulting in an overall reduction in expansion (Yuliani et al 2006). According to Meng et al (2010) product temperature or melt temperature plays an important role in changing the rheological properties of the extruded melts, which in turn affect the degree of expansion. Bulk density also describes the degree of expansion undergone by the melt as it exits the extruder (Meng et al 2010).…”

“…According to Meng et al (2010) product temperature or melt temperature plays an important role in changing the rheological properties of the extruded melts, which in turn affect the degree of expansion. Bulk density also describes the degree of expansion undergone by the melt as it exits the extruder (Meng et al 2010). …”

“…Bulk density has been reported to be linked with the expansion ratio in describing the degree of puffing in extrudates (Asare et al 2004). Meng et al (2010) used Response Surface Methodology to study the effects of feed moisture content (16-18 %), screw speed (250-320 rpm) and barrel temperature (150-170 0 C) on extruder system parameters and physical properties (expansion, bulk density, hardness etc.) of a chickpea flour-based snack.…”