Document Type : Research Paper

Authors

1 ACECR

2 ferdowsi

3 birjand

Abstract

Consuming ready-to-eat breakfast cereals has become very popular. Considering that children and teenagers are their main consumers, it is necessary to improve their nutritional value. In the food industry, during food production, preparation and consumption, especially in the process of fruits and vegetables, a large scale of byproduct is obtained, which contains a large amount of protein, essential fatty acids, dietary fibers and minerals that are beneficial for health. In this research, a central composite design was used to investigate the effect of formulation variables including cantaloupe seed flour (20-10%), moisture content (20-12%) and screw speed (120-180 rpm) on the responses of expansion ratio, bulk density, hardness. Texture, water absorption index, water solubility index, color, porosity and sensory acceptance were used. The results showed that increasing the level of cantaloupe flour in the corn grits-wheat flour mixture increases the bulk density, hardness and redness index of the product and decreases the expansion ratio, porosity, and water absorption index in the product. The optimal conditions of the extrusion process were determined at 10% cantaloupe seeds, 19.68% feed moisture and screw speed 180 rpm.

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Main Subjects

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