Effect of process parameters on the functional and physicochemical properties of extrudates enriched with starch-based nut flour

Authors

  • Davit Tsagareishvili Akaki Tsereteli State University, Faculty of Engineering-Technical, Depar¬tment of Mechanical engineering, 59 Tamar - Mepe str. 4600 Kutaisi, Georgia, Tel.: +995 551 36 86 83
  • Otari Sesikashvili Akaki Tsereteli State University, Faculty of Engineering-Technical, Depar¬tment of Mechanical engineering, 59, Tamar - Mepe str. 4600 Kutaisi, Georgia, Tel.: +995 593 96 62 42 https://orcid.org/0000-0003-1229-4141
  • Dodo Tavdidishvili Akaki Tsereteli State University, Faculty of Engineering-Technological, Depar¬tment of Food Technology, 59, Tamar - Mepe str. 4600 Kutaisi, Georgia, Tel.: +995 599 43 26 28 https://orcid.org/0000-0001-5748-856X
  • Gia Dadunashvili Akaki Tsereteli State University, Faculty of Engineering-Technical, Depar¬tment of Mechanical engineering, 59, Tamar - Mepe str. 4600 Kutaisi, Georgia, Tel.: +995 577 32 10 56 https://orcid.org/0000-0001-8177-6430
  • Nugzari Sakhanberidze Akaki Tsereteli State University, Faculty of Engineering-Technical, Department of Mechanical engineering, 59 Tamar - Mepe str. 4600 Kutaisi, Georgia, Tel.: +995 577 32 14 98
  • Shalva Tsagareishvili LLC “Kutaisi 2021“, Manager. 1 Lane, 4 Nikea str. 4600 Kutaisi, Georgia, Tel.: +995 596 44 44 50

DOI:

https://doi.org/10.5219/1296

Keywords:

extrudate, process, starch, walnut, parameter

Abstract

Widening the range of products produced on the basis of agricultural raw materials and improving the quality of these products and increasing their nutritional value ”‹”‹represent urgent challenges. Therefore, the production of new mass consumption products with high nutritional and biological value brings to the fore the use of local nut flour as an enriching supplement in innovative technological processes. The high nutritional value of nuts (nuts, walnuts, and peanuts) is due to their chemical composition, including lipids, a large amount of soluble proteins that are well absorbed by the human body, sufficiently large quantities of vitamin  B1 and a small amount of vitamins PP and E. It is known that in peanut grains, lipids have a balanced composition of fats and acids, as well as sufficiently large amounts of essential amino acids, which makes their protein composition closer to that of animal proteins. This study considers the influence of thermoplastic extrusion parameters on the functional and physicochemical properties of extrudates in their formation process. The technological and design parameters of the process and their variation ranges are based on studies conducted on model systems. The ratio of the extrusion mixture components (formulation) is also developed. Based on the methodology for multifactorial experimental design, the variation of the volume weights, expansion rates, and mechanical specific energy expenditure of porous extrudates enriched with starch-based nut flour is studied.  It has been established that the best quality indicators of the products are achieved with the minimum volume weight and the maximum expansion rate.

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References

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Published

2020-05-28

How to Cite

Tsagareishvili, D., Sesikashvili, O., Tavdidishvili, D., Dadunashvili, G., Sakhanberidze, N., & Tsagareishvili, S. (2020). Effect of process parameters on the functional and physicochemical properties of extrudates enriched with starch-based nut flour . Potravinarstvo Slovak Journal of Food Sciences, 14, 247–253. https://doi.org/10.5219/1296

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