Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition

Abstract

A b s t r a c t. The main aim of the study was to determine selected characteristics of extruded snacks supplemented with Dracocephalum moldavica L. seeds added to the recipe in amounts ranging from 5 to 20% of the basic raw material composition. The effect of the screw speed on the selected corn-based snacks characteristics has also been been studied. A single-screw extruder was employed to obtain the snacks in the form of readyto-eat extrudates. Several properties were evaluated, among them: the expansion ratio, the water absorption and solubility indices as well as pasting properties, depending on the level of the additive and the screw speeds applied. Extruded snacks supplemented with Dracocephalum moldavica L. seeds exhibited an enhanced nutritional value compared with corn snacks due to the high content of fibre, protein and ash. The addition of the seeds decreased the expansion ratio significantly. The water absorption index of the snacks decreased as the level of seed addition in the processed blends was raised, while the water solubility index was significantly affected by the variable screw speed during the processing of the supplemented snacks. The recommended level of Dracocephalum moldavica seeds in corn-based snacks should not exceed 15% due to the high nutritional value as well as the high expansion and efficient treatment intensity of the components resulting in the ready-to-eat characteristic of the supplemented snacks.K e y w o r d s: snacks, extrusion-cooking, Moldavian dragonhead seeds, physical properties

Analysis of the extrusion-cooking process and selected physical properties of snack pellets with the addition of fresh kale

“…Over the last few years, rapid technological development in food manufacturing has resulted in more and more attention being focused on the extrusion-cooking process (Oluwole et al, 2013). Extrusion-cooking is a type of high temperature short time (HTST) pressure and thermal treatment (Oniszczuk et al, 2019;Lisiecka et al, 2021b). During the process, raw materials, most often those of plant origin, are processed in an extruder in order to obtain products with pre-configured physical and chemical characteristics (Combrzyński and Özmen, 2021;Wójtowicz, 2018).…”

Effect of apple pomace (Malus domestica ‘Gala’) addition on the processing conditions and antioxidant potential of extruded snacks

“…Although the extrusion-cooking process is considered to be rapid and relatively inexpensive, it nevertheless requires the prior analysis of many variables and their appropriate optimization. The main factors affecting the optimization of the process are the physical properties of the raw materials, the speed of the screw, the ratio of the diameter to the length of the entire screw, and also, the temperature and the moisture content of the processed mixture (Oniszczuk et al, 2019). Achieving optimal processing and physicochemical values can help to reduce the energy consumption of the extruder-cooker, which is a desirable feature in times of energy crisis.…”