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Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat‐Corn Puff
Author(s) -
Liu Y.,
Hsieh F.,
Heymann H.,
Huff H.E.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb10274.x
Subject(s) - chewiness , lightness , expansion ratio , bulk density , die swell , water content , food science , moisture , steaming , texture (cosmology) , chemistry , materials science , mathematics , extrusion , composite material , soil science , physics , environmental science , geotechnical engineering , image (mathematics) , artificial intelligence , computer science , optics , soil water , engineering
The effect of processing variables, including screw speed (200,300, and 400 rpm), moisture content (18, 19.5, and 21%), and four different percentages (55,70,85, and 100%) of oat flour, on the extrudate physical properties (expansion, bulk density, and texture profiles) and sensory properties were studied. Increasing the percentage of oat flour resulted in extrudates with a lower specific length, higher bulk density, lower lightness, higher redness, lower yellowness, higher hardness, and lower springiness, gumminess, and chewiness. Higher moisture content reduced expansion, except for the 100% oat flour puffs. Screw speed had no significant effect on the bulk density, specific length, and expansion ratio. Principal Component Analysis showed that decreasing moisture content and increasing screw speed resulted in increased product temperature, which was highly correlated with attributes of a more expanded product such as lightness, crispness, shininess, and an open cell structure. With a higher screw speed and a higher product temperature, corn‐related flavors were more likely to develop. High correlations between physical and sensory properties were observed.