The growing consumer demand for healthy snacks has turned the interest of industry and research in the development of new ready-to-eat products, enriched with dietary fibers. Inulin is a soluble fiber with a neutral taste that promotes the good function of the intestine. Rice flour extrudates were produced under various extrusion temperatures, screw speeds, feed moisture concentrations and inulin replacement levels. The objective of this study was to investigate the effect of the material characteristics and the extrusion conditions on the structural and textural properties of the extrudates. Simple mathematical models were used for properties correlation with process conditions and through regression analysis it was revealed that there is a significant effect of extrusion temperature, screw speed, feed moisture content and inulin concentration on the final properties. Both density and maximum stress increased when moisture content and inulin concentration increased, while they decreased when extrusion temperature and screw speed increased. These results were also strengthened by scanning electron microscopy. The highest expansion ratio was presented when decreasing all process conditions apart from screw speed.
Following the tendency of replacing common food snacks with healthier food products, extruded snacks with corn flour and broccoli (4-10%) or olive paste (4-8%) were investigated in this study. The effect of material characteristics, including feed moisture content (14-19%), and broccoli or olive paste concentration, and extrusion conditions, including screw speed (150-250 r/min), and extrusion temperature (140-180 ℃), on the functional properties (water absorption index, water solubility index, and oil absorption index), as well as color change (ΔE) of the extruded snacks was studied. Regression analysis showed that screw speed did not significantly influence (p > 0.05) the properties. After mathematical modelling it was found that broccoli and olive paste concentration, as well as temperature increment, caused a decrease in water absorption index (minimum of 5.6 and 6.4 g/g sample, respectively) and an increase in water solubility index (maximum of 18.7 and 10.9 g/100 g sample, respectively), while feed moisture presented opposite tendency. Higher extrusion temperature led to an increment of oil absorption index (approximately to 1.2 and 1 mL/g sample) and decrement of color changes. Finally, feed moisture and broccoli concentration lowered oil absorption index and color of corn/broccoli extrudates, while olive paste concentration caused their increment.
The purpose of this study was to investigate citizens' opinions regarding wastewater reuse applications (especially irrigation applications) in Thessaly region, Greece. Thessaly region is located in central eastern part of Greece and its main feature is that a relatively high percentage of its population is partly or fully employed in agriculture. Furthermore, Thessaly region suffers from a distinct water shortage in summer period, which is partly attributed to the increased agricultural activity. Thus, it is believed that recycled water use for agricultural irrigation activities could be a satisfactory solution to the problem. Our purpose was to see if Thessaly citizens would be willing to accept recycled water being incorporated in water management plans of their area. The method followed for the above investigation was contingent valuation one which aims at evaluating nonmarket environmental resources through personal interviewing. Our study was based on data collected from 200 questionnaires, which were answered by citizens -consumers in Thessaly region. The group chosen for our study was random and the questionnaires were answered through personal interviewing. The data collected were then statistically analyzed. The main results show that Thessaly citizens are willing to use agricultural products irrigated with recycled water if they have sufficient information regarding wastewater reuse practices in Greece.
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