Effects of process variables and addition of polydextrose and whey protein isolate on the properties of barley extrudates

Summary Extrusion cooking is commonly used in the production of snacks. In the present study, extrudates were prepared using barley flour alone and with the addition of either polydextrose (PD) or whey protein isolate (WPI) and both PD and WPI. Independent process variables were water content of the mass (17%, 20% and 23%), screw speed (200, 350 and 500 rpm) and temperature of section 6 and die (110, 130 and 150 °C). Expansion, hardness, water content, porosity and chemical composition of the extrudates were analysed. Highly porous and expanded snack products with high dietary fibre and protein contents were obtained from barley flour and WPI when water content of mass was 17%, screw speed 500 rpm and temperature of section 6 and die 130 °C. Barley flour alone or with PD resulted in hard and non-expanded extrudates. Expansion of extrudates was statistically significantly increased with decreasing water content of the mass and increasing screw speed in all trials.

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