Properties of extruded snacks supplemented with amaranth grain grits

Abstract

Extruded amaranth grain products have specific aroma and can be used as snack food, supplement in breakfast cereals, or as raw material for further processing. Extruded products of corn-amaranth grits blends, containing 20% or 50% amaranth grain grits, were produced by extrusion-cooking using a laboratory Brabender single screw extruder 20 DN. Extrudates with various texture were obtained. During extrusion process starch granules are partially degraded, hence rheological properties were examined. All samples exhibited thixotropic flow behavior. Those samples in which part of the corn grits was replaced with amaranth one had lower viscosity and exhibited lower level of structuration during storage.Postupkom ekstrudiranja na laboratorijskom Brabenderovom 20 DN ekstruderu dobijeni su ekstrudati mesavine kukuruznog griza sa dodatkom 20% i 50% krupice od semena amarantusa. Dobijeni su ekstrudati razlicite teksture. Povecanjem udela griza od amarantusa u smesi za ekstrudiranje dolazi do povecanja gustine, smanjenja stepena ekspanzije, povecanja tvrdoce. U procesu ekstrudiranja dolazi do delimicnog ostecenja skrobne granule te su ispitane i reoloske karakteristike. Svi sistemi su po tipu proticanja bili tiksotropni. Uzorci kod kojih je deo kukuruzne krupice zamenjen amarantusovom imali su nize viskozitete i pokazivali nizak stepen prostornog strukturiranja tokom stajanja.