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The influence of buckwheat addition on physical properties, texture, colour and sensory characteristics of extruded corn snacks are presented in this paper. Snacks were prepared with a single screw extrusion-cooker TS-45 with L:D=12:1, shaped on the circular open die 3 mm, screw speed during processing was set to 120 rpm. Buckwheat flour was added in the amount from 10 to 50% of corn grits mass. Selected physical properties, cutting force and texture with Kramer cell were evaluated. The sensory characteristics and acceptability of buckwheat enriched snacks were evaluated. The expansion ratio lowered, whilst bulk density and durability increased with a higher level of buckwheat addition. Fracturability and hardness lowered with higher buckwheat amount in the recipe. Colour measurements showed lower L* and higher b* values with higher buckwheat addition. Higher buckwheat amount influenced lower sensory notes of snacks.Brought to you by | MIT Libraries Authenticated Download Date | 5/11/18 2:37 AM

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The present article aims to evaluate some quality parameters and texture characteristics of precooked wheat pasta-like products. Using the methods for pasta and instant noodles the tested parameters were water absorption, starch gelatinization degree, cooking losses, and hardness. The texture profile was characterized using Zwick apparatus by cutting test with the head speed of 10 mm/min and expressed as hardness and firmness of hydrated products. SEM pictures were used to illustrate the internal structure of dry and cooked pasta-like products. Dough moisture content and process conditions influenced all tested quality parameters of the pasta-like products processed on a modified single screw extrusion-cooker TS-45 with L: D = 16: 1. Good organoleptical quality (notes higher than 4 in a 5-point scale) and firm texture were observed for common wheat flour pasta processed at 30% m.c. Hardness and firmness of hydrated products lowered with a longer hydration time in hot water. The firmest texture and low stickiness was observed for products with a highest starch gelatinization degree.