INVESTIGATION OF THE USE OF MUNG BEAN FLOUR IN EXTRUDED SNACK PRODUCTION AND OPTIMIZATION OF THE PROCESS PARAMETERS
Project no. 22807 · Status: Kapanmış · 2021
Summary
<p>In this study, it was aimed to investigate the use of mung bean flour in the production of extruded snacks and examine the effects of extrusion conditions on product properties. Two different trial plans were followed for the production of extruded products one of them was used for the products that do not contain mung bean flour and the other one for products containing mung bean flour. The trial plan given for the production of extruded snacks that do not contain mung bean flour was used to determine the control sample. In the production of extruded products containing mung bean flour, mung bean flour amount (20-60%), feed moisture content (16-18%), and extruder barrel temperature (140-170°C); for the production of mung bean flour-free extruded products, feed moisture content (16-18%), extruder barrel temperature (140-170°C) were optimized using the Central Composite Design Response Surface Method. Verification analyzes were carried out by producing under optimum conditions. The effects of mung bean flour amount and extrusion conditions on expansion ratio, bulk density, color, hardness, crispness, water absorption index (WAI), water solubility index (WSI), crystallinity value, and sensory properties of extruded products were investigated. In addition, the pasting properties of mung bean flour, corn semolina, and blends used in the formulations were determined. With the addition of mung bean flour, the bulk density and hardness of the extruded snacks increased, and the expansion ratio and crispness decreased. It was observed that the expansion rate and crispness of the extruded products decreased, while the hardness and bulk density increased with the increase in extruder barrel temperature and feed moisture content. It was determined that L* and b* values decreased as mung bean flour increased, while an increase in temperature caused an increase in L* value. However, it was determined that a* value increased with increasing mung bean flour amount at all temperatures. The optimum conditions were determined as 145℃ extruder barrel temperature, 16% feed moisture content, and 40% mung bean flour.</p><p><br></p><p><strong>Keywords</strong>: extrusion, mung bean flour, pasting properties, extruded snacks</p>