Sensory Properties, Textural Analysis, and Some Physical Analysis of Enriched Extruded Products Produced from Different Grain Products.

Abstract

A functional product has been produced from a mixture of whole wheat flour and corn semolina, which can be consumed as a healthy snack compared to oily and additive-laden chip products. Extruded products were obtained at various output die temperatures (130, 150, and 170 °C) in a twin-screw extruder from mixtures prepared with different raw material humidity (12, 14, and 16%) from the mixtures of whole wheat flour, corn semolina, and D-glucose. The water binding capacity increased with increasing raw material humidity and output die temperature. Expansion index value was founded corn semolina had the highest value (3.11 ± 0.22), whereas whole wheat flour with D-glucose added had the lowest value (2.10 ± 0.34). Through sensory investigation, the most popular product groupings were determined to be whole wheat flour and corn semolina-extruded products. It is expected that this study will be able to produce extruded products from whole wheat flour and corn semolina and will set an example for the development of new functional products.