Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 3 2016 05 21 The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder 13 23 291 10.22104/jift.2016.291 FA Parisa Mardani Toroghia Former M.Sc. Student of Food Science and Technology, Iranian Research Organization for Science and Technology (IROST), Tehran Alireza Bassiri Assistant Prof., Food Science and Technology Faculty, Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran Elnaz Milani Assistant Prof., Food processing Faculty, Department of food science and technology, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad Gholamali Golimovahed Instructor, Food processing Faculty, Department of food science and technology, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad Journal Article 2016 02 15 Growing public awareness of the role of nutrition in health and quality of life, and the consumer demand for products that are convenient and quickly prepared and also increased need for food diversity are new challenges facing the food industry. Instant food is one of the processed products that require very little effort of reconstitute or cook prior to consumption. According to the high nutritional value and low price of raw material, grain-based instant powders are considered. In this research the effect of operating conditions at varying bran content (10 to 30% w/w), feed moisture (10 to 16%, wb) and screw speed (130 to 250 rpm) on the quality characteristics of product (porosity, bulk density, expansion index, color (L index)) were investigated. The results showed that increasing of feed moisture, screw speed and the bran content, resulted in finished product with lower porosity and expansion index. Whereas increasing of feed moisture and screw speed resulted in finished product with higher and lower bulk density, respectively. Higher feed moisture increased linearly the L index while increasing the screw speed up to 190 rpm, resulted in lower index L, higher screw speed caused an increase of index L. The optimum operating condition should be operated at 10% bran content, 10% feed moisture and 130 rpm screw speed to obtain finished product of high porosity, expansion index, L index and low bulk density. Growing public awareness of the role of nutrition in health and quality of life, and the consumer demand for products that are convenient and quickly prepared and also increased need for food diversity are new challenges facing the food industry. Instant food is one of the processed products that require very little effort of reconstitute or cook prior to consumption. According to the high nutritional value and low price of raw material, grain-based instant powders are considered. In this research the effect of operating conditions at varying bran content (10 to 30% w/w), feed moisture (10 to 16%, wb) and screw speed (130 to 250 rpm) on the quality characteristics of product (porosity, bulk density, expansion index, color (L index)) were investigated. The results showed that increasing of feed moisture, screw speed and the bran content, resulted in finished product with lower porosity and expansion index. Whereas increasing of feed moisture and screw speed resulted in finished product with higher and lower bulk density, respectively. Higher feed moisture increased linearly the L index while increasing the screw speed up to 190 rpm, resulted in lower index L, higher screw speed caused an increase of index L. The optimum operating condition should be operated at 10% bran content, 10% feed moisture and 130 rpm screw speed to obtain finished product of high porosity, expansion index, L index and low bulk density. https://jift.irost.ir/article_291_9c838d2e45b2ad1094d42f4ef36764f6.pdf