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  • Title: Effects of some extrusion variables on physicochemical characteristics of extruded corn starch-passion fruit pulp (Passiflora edulis) snacks.
    Author: Cortés RN, Guzmán IV, Martínez-Bustos F.
    Journal: Plant Foods Hum Nutr; 2014 Dec; 69(4):365-71. PubMed ID: 25447553.
    Abstract:
    The aim of this work was to study the effect of the addition of passion fruit pulp (PFP: 0-7%), the variation of barrel temperature in the third zone extruder (BT: 80-140 °C) and feed moisture (FM:16-30%) in a blend of corn starch and passion fruit pulp on different physicochemical characteristics of directly expanded snacks by extrusion technology. Single-screw laboratory extruder and a central, composite, rotatable experimental design were used. Expansion index of extrudates ranged between 1.0 and 1.8. Decreasing of feed moisture (18%), passion fruit pulp concentration (1.42%) and the increasing of barrel temperature (127 °C) resulted in higher expansion index. The increasing of feed moisture and passion fruit pulp concentration resulted in higher penetration force values of extrudates. The passion fruit pulp concentration showed a highly significant effect (p ≤ 0.01) on the L *, a * and b * parameters. Passion fruit pulp has a reasonable source of β-carotene, proteins and dietary fibers that can be added to expanded snacks.
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