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Properties of extruded chia–corn meal puffs
- Byars, Jeffrey A., Singh, Mukti
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.62 no.1 pp. 506-510
- corn meal, energy, extrusion, fatty acids, food processing, grinding, hardness, heat, seeds, temperature, water content
- This study investigated the properties of extruded corn meal puffs containing chia. Mixtures of corn meal and chia seeds (0–20 g/100 g) were processed in a laboratory-scale twin-screw extruder at different moisture contents (18–22 g/100 g) and final heating zone temperatures (120–160 °C). Extrusion processing provides a simple method for grinding the seeds, which is necessary for making the fatty acids available. The expansion of cylindrical extrudates decreased with increasing chia content, increasing moisture and increasing final heating zone temperature. The hardness of the extrudates increased with increasing moisture content and decreased at intermediate chia levels. The specific mechanical energy of the extrusion process decreased with increasing chia content.