Optimization of Extrusion Process Parameters in Obtaining Extruded Broad Bean and Mung Bean Flour and Investigation of the Use of Extruded Flours in Bread Production
Project no. 23246 · Status: Kapanmış · 2022
Summary
<p>This project aimed to determine the optimum process conditions for the effects of screw speed and extruder temperature on the flour properties in the production of extruded broad bean and mung bean flours and to examine the use of extruded broad bean and mung bean flours produced under optimum conditions in bread production at different rates.</p><p>In the first stage of the study, extrusion trials were carried out according to the trial plan created with the Central Composite Design Response Surface Method to determine the optimum conditions. Extruder temperature (135, 150, and 165°C) and screw rotation speed (200, 250, and 300 rpm) were independent variables; water absorption index, phytic acid, and insoluble dietary fiber were evaluated as responses. As a result of the analysis, the optimum conditions for both raw materials were determined as 165 °C temperature and 200 rpm screw speed. Water absorption index, phytic acid, insoluble dietary fiber, protein, sieve analysis, mass density, infrared spectra, thermal properties, crystallinity value, and pasting properties of the mixtures used in the formulation of extruded flours, raw flours, and wheat flour produced under optimum conditions were determined. It was determined that as the extruder temperature increased, the flour's water absorption index, phytic acid, and insoluble dietary fiber amount decreased. As the screw speed increased, the water absorption index and insoluble dietary fiber decreased while the amount of phytic acid increased. It has been observed that the protein amount of extruded flour is close to the protein amount of raw flour, the amount of moisture decreases, and while the bulk density of broad bean flour increases with the extrusion process, the bulk density of mung bean flour decreases. It has been determined that the extrusion process damages the crystal structure of starch in raw flour and turns it into amorphous structures. Gelatinization was not observed in extruded legume flours. However, it was determined that adding legume flour to wheat flour caused a decrease in the gelatinization temperature, and this decrease occurred the most when non-extruded mung beans were added to the formulation.</p><p>In the second stage of the study, bread production was carried out by using extruded flours and non-extruded flours produced under optimum conditions as wheat flour substitutes (12.5% and 25%) in bread formulations and the volume, specific volume, baking loss, moisture, ash, color, textural properties and microstructure was determined. </p>