| Issue |
BIO Web Conf.
Volume 102, 2024
70th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2023”
|
|
|---|---|---|
| Article Number | 03002 | |
| Number of page(s) | 5 | |
| Section | Food Process Engineering | |
| DOI | https://doi.org/10.1051/bioconf/202410203002 | |
| Published online | 11 April 2024 | |
Physical characteristics of extrudates from wheat semolina enriched with cocoa bean shells
1 Department of Process engineering, Technical Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria
2 Department of Technology of cereals, fodder, bread and confectionary products, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria
* Corresponding author: nesho.t@abv.bg
Response surface methodology was used to investigate the effect of cocoa bean shells content (5 % and 10 %), moisture content (14 % and 20 %) and temperature of the matrix (160 °C and 180 °C) on the physical characteristics of wheat semolina extrudates with cocoa bean shells. The extrusion was carried out on a single screw extruder Brabender 20 DN. A full factorial experiment 23 was used to evaluate the influence of above mentioned parameters on the water absorption index (WAI), water solubility index (WSI) and moisture content (W). The water absorption index varies between 7.13 g/g and 9.91 g/g, water solubility index between 9.34 % and 22.48 % and moisture content between 7.75 % and 11.31 % respectively. The data show that the increase of the moisture content from 14 % to 20 % increases the water absorption index and decreases the water solubility index while the increase of cocoa bean shells content from 5 % to 10 % results in lower water absorption index and higher water solubility index. Temperature of the matrix has no influence on the moisture content and water absorption index. The water solubility index decreases when the temperature of the matrix increases.
© The Authors, published by EDP Sciences, 2024
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