EFFECT OF EXTRUSION CONDITIONS ON PHYSICAL PROPERTIES OF BUCKWHEAT–MAIZE BLEND EXTRUDATE

The effect of extrusion conditions on the physicochemical properties, such as: volumetric expansion (VEI), water absorption index (WAI), water solubility index (WSI), density, mechanical strength of buckwheat-maize extrudate was investigated. The following levels of variables were used: moisture content 12.15%, buckwheat content 15, 30, 45, 60 and 100%, barrel temperature (last section) 120oC. An increase in feed moisture content resulted in extrudate’s higher density, lower expansion, higher WAI, and lower WSI. The higher buckwheat content increased extrudate’s expansion, WSI and WAI, while decreased its mechanical strength.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.