SECTIONAL EXPANSION INDEXAND MICROSTRUCTURAL CHANGES OF BEAN-BASED EXTRUDATES AS A FUNCTION OF EXTRUSION VARIABLES
Abstract
Bean seeds, einkorn wheat, and buckwheat were ground. Semolina obtained from them was mixed in the ratio of 50:40:10 (w/w/w). Samples were mixed with distilled water to be obtained various moisture contents and extruded in a laboratory single screw extruder (Brabender 20 DN, Germany) with die diameter 3 mm. The effect of extrusion variables: moisture content (16, 19, 22, 25, 28 %), barrel temperature (120, 140, 160, 180, 200ºC), screw speed (120, 140, 160, 180, 200rpm), and screwcompression ratio (1:1, 2:1, 3:1, 4:1, 5:1) on the sectional expansion index (SEI) of the extrudates was studied using response surface methodology. The average SEI values ranged from 151 to 194 %. Statistical analysis showed that all four variables had an effect on SEI. The regression equation generated from central composite rotatable design could be used to accurately predict the studied response. The expansion of the extrudates was reflected in their microstructure.
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