| Issue |
BIO Web Conf.
Volume 170, 2025
71st International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2024”
|
|
|---|---|---|
| Article Number | 03003 | |
| Number of page(s) | 5 | |
| Section | Food Process Engineering | |
| DOI | https://doi.org/10.1051/bioconf/202517003003 | |
| Published online | 01 April 2025 | |
Effect of watermelon seed flour quantity on the density and expansion ratio of extrudates
1 Department of Process engineering, Technical Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria
2 Department of Machines and Apparatus for Food Industry, Technical Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria
3 Department of Engineering Ecology, Faculty of Economics, University of Food Technologies, 4002 Plovdiv, Bulgaria
4 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
Watermelon (Citrullus vulgaris) seeds which are considered as waste have a high nutritional value due to the high content of proteins, minerals and unsaturated fatty acids and for that reason they are suitable for production of functional extruded products. Therefore the focus of this experiment is to investigate the effect of watermelon seed flour content, temperature of the matrix and moisture content on the density and expansion ratio of extrudates from corn grits. A single screw extruder Brabender 20 DN was used for the extrusion cooking. A full factorial experiment 23 with independent parameters watermelon seed flour content (3 % and 10 %), temperature of the matrix (160 °C and 180 °C) and moisture content (14 % and 18 %) was applied. The expansion ratio varies between 1.76 and 2.56 while the density change from 0.103 g/cm3 to 0.159 g/cm3 respectively. The statistical analysis showed that the expansion ratio decrease with the increase of the moisture content and watermelon seed flour content while the density increase.
© The Authors, published by EDP Sciences, 2025
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