Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake
The effects of defatted hemp cake added to corn grits (at ratios of 0, 5, and 10% DM), the moisture content of the mixtures (15, 20, and 25%) and the temperature in the extruder ejection zone (150, 165, and 180°C) on the physical properties of extruded products have been investigated. Statistical op...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2017-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201706-0006_optimisation-of-extrusion-variables-for-the-production-of-corn-snack-products-enriched-with-defatted-hemp-cake.php |
| _version_ | 1797899583327567872 |
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| author | Antun Jozinović Đurđica Ačkar Stela Jokić Jurislav Babić Jelena Panak Balentić Marija Banožić Drago Šubarić |
| author_facet | Antun Jozinović Đurđica Ačkar Stela Jokić Jurislav Babić Jelena Panak Balentić Marija Banožić Drago Šubarić |
| author_sort | Antun Jozinović |
| collection | DOAJ |
| description | The effects of defatted hemp cake added to corn grits (at ratios of 0, 5, and 10% DM), the moisture content of the mixtures (15, 20, and 25%) and the temperature in the extruder ejection zone (150, 165, and 180°C) on the physical properties of extruded products have been investigated. Statistical optimization of investigated extrusion conditions using the response surface methodology was performed. The hemp cake was completely defatted by means of a supercritical CO2 extraction. The extrusion was performed on a laboratory single screw extruder and regulated by the following parameters: temperature in the dosing and compression zone (120 and 150°C), screw compression ratio (4 : 1), round die (4 mm). The change of extrusion process conditions significantly affected the physical properties of produced snacks. The expansion ratio ranged between 1.38 and 3.11, bulk density between 0.14 and 0.49 g/cm3, hardness between 18.15 and 70.62 N, fracturability from 3.65 to 10.38 mm, and the total colour change between 3.25 and 24.73. |
| first_indexed | 2024-04-10T08:32:15Z |
| format | Article |
| id | doaj.art-099af1c8b6b146ebb94f563fe0c39f78 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:15Z |
| publishDate | 2017-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-099af1c8b6b146ebb94f563fe0c39f782023-02-23T03:28:26ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172017-12-0135650751610.17221/83/2017-CJFScjf-201706-0006Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cakeAntun Jozinović0Đurđica Ačkar1Stela Jokić2Jurislav Babić3Jelena Panak Balentić4Marija Banožić5Drago Šubarić6Department of Food Technologies, Faculty of Food Technology, J.J. Strossmayer University in Osijek, Osijek, CroatiaDepartment of Food Technologies, Faculty of Food Technology, J.J. Strossmayer University in Osijek, Osijek, CroatiaDepartment of Food Technologies, Faculty of Food Technology, J.J. Strossmayer University in Osijek, Osijek, CroatiaDepartment of Food Technologies, Faculty of Food Technology, J.J. Strossmayer University in Osijek, Osijek, CroatiaDepartment of Food Technologies, Faculty of Food Technology, J.J. Strossmayer University in Osijek, Osijek, CroatiaFaculty of Agronomy and Food Technology, University of Mostar, Mostar, Bosnia and HerzegovinaDepartment of Food Technologies, Faculty of Food Technology, J.J. Strossmayer University in Osijek, Osijek, CroatiaThe effects of defatted hemp cake added to corn grits (at ratios of 0, 5, and 10% DM), the moisture content of the mixtures (15, 20, and 25%) and the temperature in the extruder ejection zone (150, 165, and 180°C) on the physical properties of extruded products have been investigated. Statistical optimization of investigated extrusion conditions using the response surface methodology was performed. The hemp cake was completely defatted by means of a supercritical CO2 extraction. The extrusion was performed on a laboratory single screw extruder and regulated by the following parameters: temperature in the dosing and compression zone (120 and 150°C), screw compression ratio (4 : 1), round die (4 mm). The change of extrusion process conditions significantly affected the physical properties of produced snacks. The expansion ratio ranged between 1.38 and 3.11, bulk density between 0.14 and 0.49 g/cm3, hardness between 18.15 and 70.62 N, fracturability from 3.65 to 10.38 mm, and the total colour change between 3.25 and 24.73.https://cjfs.agriculturejournals.cz/artkey/cjf-201706-0006_optimisation-of-extrusion-variables-for-the-production-of-corn-snack-products-enriched-with-defatted-hemp-cake.phpextruded snackshempresponse surface methodology |
| spellingShingle | Antun Jozinović Đurđica Ačkar Stela Jokić Jurislav Babić Jelena Panak Balentić Marija Banožić Drago Šubarić Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake Czech Journal of Food Sciences extruded snacks hemp response surface methodology |
| title | Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake |
| title_full | Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake |
| title_fullStr | Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake |
| title_full_unstemmed | Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake |
| title_short | Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake |
| title_sort | optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake |
| topic | extruded snacks hemp response surface methodology |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201706-0006_optimisation-of-extrusion-variables-for-the-production-of-corn-snack-products-enriched-with-defatted-hemp-cake.php |
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