Effect of modified corn grit flour by extrusion process on physical properties and its sensory characteristics in extruded snack

Abstract

The study examined three factors (feed moisture, screw speed and % modified corn grit substitution) that affected the effect of modified corn grit flour by extrusion process on physical properties (expansion ratio, bulk density and texture profile) and sensory characteristics in extruded snack.. The results found that, all the three factors affected the physical properties and sensory evaluation (p<0.05) at the higher level. They affected good quality in high expansion, crispness, but low hardness. The suitable condition to meet high quality snack as 18% feed moisture, screw speed at 400 rpm and 50% modified corn grit substitution. The proper ratio of %substitute  also decreased the stickiness problem of snack.