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پژوهش و نوآوری در علوم و صنایع غذایی، جلد ۱۴، شماره ۱، صفحات ۵۵-۶۴
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| عنوان فارسی |
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| چکیده فارسی مقاله |
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| کلیدواژه‌های فارسی مقاله |
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| عنوان انگلیسی |
Effects of Confectionery Sunflower Seed Kernels and Processing Parameters on the Properties of Expanded Snacks |
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| چکیده انگلیسی مقاله |
Snacks are a popular choice for various consumers. Corn Grits’ (CG) high starch content makes it an ideal choice for producing extruded snacks with excellent expansion properties. However, corn-based extruded products lack essential nutrients. Confectionery sunflower seeds kernel (CSSK) are an economical option for producing protein-enriched food products. This study aimed to investigate the production of an expanded snack based on CSSK-CG using extrusion technology. The effects of extrusion process variables, including CSSK level (7-21%), feed moisture (12-18%), and screw speed (120-220 rpm), on certain characteristics of the expanded snack were examined using response surface methodology (RSM) and Box-Behnken design. The characteristics analyzed included final moisture content, water absorption index (WAI), water solubility index (WSI), and porosity. The final moisture content, WAI, WSI, and porosity of the extruded products ranged from 4.49 to 7.62%, 1.26 to 4.04 g/g, 11.39 to 19.76%, and 24.61 to 78.88%, respectively. It was observed that increasing feed moisture and screw speed resulted in higher final moisture content in the extruded product. Feed moisture acted as a plasticizer in the extrusion process, reducing starch degradation and increasing the WAI. Feed moisture and screw speed respectively decreased and increased the WSI. Increasing CSSK level reduced porosity, with the lowest porosity (0.6124) associated with the highest CSSK level (21%). SEM images showed increasing CSSK levels from 7 to 21% increased the number of air cells and the thickness of cell walls. |
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| کلیدواژه‌های انگلیسی مقاله |
Extrusion,Microstructure,porosity,Response Surface Methodology,Screw speed |
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| نویسندگان مقاله |
Farideh Salehipour |
Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
Mohebbat Mohebbi |
Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
Shahram Beiraghi-Toosi |
Food Science and Technology Research Institute, ACECR-Khorasan Razavi branch, Mashhad, Iran
Samira Dehghani |
Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
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| نشانی اینترنتی |
https://journals.rifst.ac.ir/article_216253_9c303fc702846808c3e3de99250191c5.pdf |
| فایل مقاله |
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| کد مقاله (doi) |
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| زبان مقاله منتشر شده |
en |
| موضوعات مقاله منتشر شده |
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| نوع مقاله منتشر شده |
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