Browsing by Subject "elintarvikemelassi"

The literature review deals with the extruder operation and extrusion of cereal-based materials contain sugar. Review also deals with how to to utilize by-products of the food industry in extrusion. The aim of this study was to investigate the effects of extrusion process parameters on extrusion process and physicochemical properties of rye based extrudates contain molasses and lingonberry powder. In the experimental part, raw materials used were ryeflour, dried sourdrough powder, lingonberry powder and molasses. Extrusion cooking process parameters in this study were mass flow (68, 78 and 88 g/min); screw speed (400, 500 and 600 rpm) and water content of feed (14, 15 and 16%). Box-Behnken’s experimental design including 15 experiments was used. Physicochemical properties of extrudates were hardness, sectional expansion index (SEI), water content of extudates (WCE), water absoption index (WAI) and water soluability index (WSI). Pressure at the die and torque was monitored during the extrusion experiments. The results of this study showed, that processing rye based extrudates with molasses and lingonberry powder was challenging. The operation of the extruder was unstable with several used process parameters., Increasing the mass flow increased statistically significantly the WAI and the extruder pressure at the die. Increasing the screw speed reduced the WCE. Increasing the water content of the feed reduced the water absorption index and pressure at the die. Of the response variables, the water content and hardness of the extrudates correlated the most. The greatest negative correlation was with the SEI and hardness of the extrudates.