BIO Web Conf.
Volume 10, 2018Contemporary Research Trends in Agricultural Engineering
|Number of page(s)||7|
|Section||Engineering and Technology|
|Published online||26 March 2018|
Effect of composition and processing conditions on selected characteristics of extruded corn instant gruels enriched with fruits addition
University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland
2 Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
* Corresponding author: email@example.com
Cranberries and goji berries were used as natural supplements in extruded instant corn gruels. The effects of additive type and level, as well as extrusion-cooking screw speed on selected properties of extrudates were tested. Corn grit was used as the base raw materials and dry and ground goji berries and cranberries were added at 1, 2, 3, 4 and 5%. Extrusion-cooking of blends was performed with a single screw extruder at temperature ranged 125-135°C using various screw speed during processing. Extrudates were ground below 1 mm for instant gruels. Water absorption, water solubility, as well as colour profile were tested. The results showed that the highest water absorption was evaluated for instant gruels consist the highest amount of goji berries extruded at the highest screw speed during processing, while cranberries addition have no significant effect on water absorption. Increasing amount of dry cranberries and goji berries in the recipe affected on lowering the water solubility of the extrudates. Significant effect of fruits on color coordinates was observed. Increasing amount of dry berries lowered lightness L* and yellowness of instant gruels, especially when goji berries were used in the recipe. Increasing the screw speed during processing decreased intensity b* values.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (http://creativecommons.org/licenses/by/4.0/).
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