Mahmoud AlHassn(1)*, Suhil Ibrahim Basha(1) and Kaled Kayali(1)
(1). Dept of Food Science, Faculty of Agriculture, Aleppo University, Aleppo, Syria.
(*Corresponding author: Mahmoud alhassan Email: yildizalrab@gmail.com)
Received: 5/02/2023 Accepted: 6/04/2023
Abstract:
The nutritional quality of snacks made from grains and legumes can be improved by adding a mixture of them to obtain snacks with high nutritional value, this study was conducted in the period between of May and June of 2022 in the Department of Food Science, Faculty of Agriculture, Aleppo University and Industrial City in Aleppo in order to prepare extruded snacks by means of a single-screw extruder using a mixture of yellow corn grits rich in starch, which has a primary role in the forming and extrusion process, and Fortifying the product with dietary fibers and proteins by adding different proportions of oatmeal and pea flour, where a fixed percentage) 5%( of pea flour was added to all transactions; And different proportions of maize grits and oatmeal, in addition to the control treatment containing only maize )100%( The snacks containing a higher percentage of oatmeal and a fixed percentage of pea flour had a higher nutritional value than the control treatment, and the extrusion technique reduced the moisture content in all treatments to more than half. The addition of oatmeal and pea flour had a significant effect on some physicochemical properties, because each of them contained a good proportion of dietary fiber and proteins, and the presence of dietary fiber contributed to an increase in the expansion rate; And a decrease in the bulk density of these treatments after the thermal extrusion process compared to the control treatment, and the expansion of the extruded materials is also improved in the presence of proteins and sugars.
Key words: Extrusion, Extruder, Snacks, Extruded Food, Oatmeal, corn grits, Bulk density, Expansion rate, Dietary fiber, Peas, Fortifying the product.
Full paper in Arabic: pdf