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Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Author

Listed:
  • Antun Jozinović

    (Department of Food Technologies, Faculty of Food Technology, J.J. Strossmayer University in Osijek, Osijek, Croatia)

  • Đurđica Ačkar

    (Department of Food Technologies, Faculty of Food Technology, J.J. Strossmayer University in Osijek, Osijek, Croatia)

  • Stela Jokić

    (Department of Food Technologies, Faculty of Food Technology, J.J. Strossmayer University in Osijek, Osijek, Croatia)

  • Jurislav Babić

    (Department of Food Technologies, Faculty of Food Technology, J.J. Strossmayer University in Osijek, Osijek, Croatia)

  • Jelena Panak Balentić

    (Department of Food Technologies, Faculty of Food Technology, J.J. Strossmayer University in Osijek, Osijek, Croatia)

  • Marija Banožić

    (Faculty of Agronomy and Food Technology, University of Mostar, Mostar, Bosnia and Herzegovina)

  • Drago Šubarić

    (Department of Food Technologies, Faculty of Food Technology, J.J. Strossmayer University in Osijek, Osijek, Croatia)

Abstract

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.

Suggested Citation

  • Antun Jozinović & Đurđica Ačkar & Stela Jokić & Jurislav Babić & Jelena Panak Balentić & Marija Banožić & Drago Šubarić, 2017. "Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(6), pages 507-516.
    • Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:6:id:83-2017-cjfs
    DOI: 10.17221/83/2017-CJFS
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