| چکیده انگلیسی مقاله |
Nowadays, malnutritioncaused by fiber and protein is one of the most essential nutritional problems in the world. Fortification of expanded products by fiber supplements leads to preparation of low fat, low calorie and low cholesterol products. Jujube has a variety of therapeutic effects, such as lower blood sugar, antioxidant properties, anti-inflammation and hepatotoxic effects. In this project, central composite design was used to study the effect of feed moisture (12, 16,18%), jujube flour addition (5,10,15%) and screw speed (120, 150, 180 rpm) on physicochemical properties (expansion, porosity, water and fat absorption) and the total acceptance of extrudates based on corn-wheat flour (50-50%). Results showed that the addition of jujube flour reduced the porosity and expansion of the extrudates although increase screw speed and jujube flour simultaneously due to reduction in viscosity leaded to higher expansion, porosity, therefor caused an improvement in characteristics of snacks. The highest total acceptance score (4.33) was for the sample with lowest amount of jujube flour and moisture and the highest level of screw speed. Addition of jujube flour had a negative effect on the overall acceptance of samples, due to the high amount of sugar, the caramelization is carried out during the heat extrusion resulting darker color, sticky texture and burned taste of product. Optimum condition for puffed snack production was foundto be 13.19% feed moisture content, 6.30 % jujube flour, 122.2% screw speed.Nowadays, malnutrition caused by fiber and protein is one of the most essential nutritional problems in the world. Fortification of expanded products by fiber supplements leads to preparation of low fat, low calorie and low cholesterol products. Jujube has a variety of therapeutic effects, such as lower blood sugar, antioxidant properties, anti-inflammation and hepatotoxic effects. In this project, central composite design was used to study the effect of feed moisture (12, 16,18%), jujube flour addition (5,10,15%) and screw speed (120, 150, 180 rpm) on physicochemical properties (expansion, porosity, water and fat absorption) and the total acceptance of extrudates based on corn-wheat flour (50-50%). Results showed that the addition of jujube flour reduced the porosity and expansion of the extrudates although increase screw speed and jujube flour simultaneously due to reduction in viscosity leaded to higher expansion, porosity, therefor caused an improvement in characteristics of snacks. The highest total acceptance score (4.33) was for the sample with lowest amount of jujube flour and moisture and the highest level of screw speed. Addition of jujube flour had a negative effect on the overall acceptance of samples, due to the high amount of sugar, the caramelization is carried out during the heat extrusion resulting darker color, sticky texture and burned taste of product. Optimum condition for puffed snack production was found to be 13.19% feed moisture content, 6.30 % jujube flour, 122.2% screw speed.Nowadays, malnutrition caused by fiber and protein is one of the most essential nutritional problems in the world. Fortification of expanded products by fiber supplements leads to preparation of low fat, low calorie and low cholesterol products. Jujube has a variety of therapeutic effects, such as lower blood sugar, antioxidant properties, anti-inflammation and hepatotoxic effects. In this project, central composite design was used to study the effect of feed moisture (12, 16,18%), jujube flour addition (5,10,15%) and screw speed (120, 150, 180 rpm) on physicochemical properties (expansion, porosity, water and fat absorption) and the total acceptance of extrudates based on corn-wheat flour (50-50%). Results showed that the addition of jujube flour reduced the porosity and expansion of the extrudates although increase screw speed and jujube flour simultaneously due to reduction in viscosity leaded to higher expansion, porosity, therefor caused an improvement in characteristics of snacks. The highest total acceptance score (4.33) was for the sample with lowest amount of jujube flour and moisture and the highest level of screw speed. Addition of jujube flour had a negative effect on the overall acceptance of samples, due to the high amount of sugar, the caramelization is carried out during the heat extrusion resulting darker color, sticky texture and burned taste of product. Optimum condition for puffed snack production was found to be 13.19% feed moisture content, 6.30 % jujube flour, 122.2% screw speed.Nowadays, malnutrition caused by fiber and protein is one of the most essential nutritional problems in the world. Fortification of expanded products by fiber supplements leads to preparation of low fat, low calorie and low cholesterol products. Jujube has a variety of therapeutic effects, such as lower blood sugar, antioxidant properties, anti-inflammation and hepatotoxic effects. In this project, central composite design was used to study the effect of feed moisture (12, 16,18%), jujube flour addition (5,10,15%) and screw speed (120, 150, 180 rpm) on physicochemical properties (expansion, porosity, water and fat absorption) and the total acceptance of extrudates based on corn-wheat flour (50-50%). Results showed that the addition of jujube flour reduced the porosity and expansion of the extrudates although increase screw speed and jujube flour simultaneously due to reduction in viscosity leaded to higher expansion, porosity, therefor caused an improvement in characteristics of snacks. The highest total acceptance score (4.33) was for the sample with lowest amount of jujube flour and moisture and the highest level of screw speed. Addition of jujube flour had a negative effect on the overall acceptance of samples, due to the high amount of sugar, the caramelization is carried out during the heat extrusion resulting darker color, sticky texture and burned taste of product. Optimum condition for puffed snack production was found to be 13.19% feed moisture content, 6.30 % jujube flour, 122.2% screw speed. |