Effect of extrusion conditions and formulation on some physicochemical properties of extrudate snack based on almond meal (Amygdalus communis L.) and corn grits

Document Type : Research Article


1 Assistant professor, Department of Food Processing, Academic Center for Education Culture and Research (ACECR), Mashhad, Iran.

2 Young researchers and elite club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.

3 Professor, Department of Food Science and Technology Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran


Demands for novel food sources and also food global crisis lead to use by-product agriculture. Due to the high nutrition content, in recent years, studies on the evaluation of food wastes are rapidly expanding. The utilization of processed by- products as food ingredient helps to improve the supply chain efficiency, and adds value to functional food products. The combined design was used to investigate the effects of extrusion conditions including feed moisture content (12–16%), screw speed (120–220 rpm) and blends of almond meal(Amygdalus communis L.): corn grits (10:90-30:70 %w/w)on the humidity, aW, porosity, color indexes (L, a and b) and sensory properties of the puffed snacks. The results showed that properties of extrudates were affected by formulation and extrusion conditions. Decreasing the almond meal and moisture content caused a decrease in humidity and aW of the snacks. In addition increasing the almond meal content caused a decrease in the porosity, yellowness index and texture of extruded products (P < 0.05). High screw speed leads to high porosity, lightness and sensory properties (texture and overall acceptance). Optimum condition was found to be the blends of almond meal:corn grits (15:85), screw rate of 196 rpm and feed moisture content of 12% that required to obtain humidity(2.76%), aW(0.212), porosity(0.723),lightness(68.62) and overall acceptance(4.04).


Main Subjects

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