Effect of formulation and extrusion conditions on the physicochemical properties of functional puffed snack based on fiber supplement (sesame oil cake- wheat bran)

Nowadays, one of the most important nutritional problems in different societies is the fiber and protein malnutrition. Fortification of snacks by fiber supplements leads to preparation of low fat, low calorie and low cholesterol products. In the extraction of oil from sesame (Sesamum indicum L.) seeds, a coproduct is obtained which is a suitable source of protein, fiber and essential fatty acid. Wheat bran is the most important wheat flour by-product contains amounts of mineral, protein and fiber. In this project, central composite statistical design was used to study the effect of feed moisture (12-18%), fiber supplement addition (sesame oil cake- wheat bran) (5-15%) and screw speed (120-220 rpm) on physical, microstructure and texture properties of the extrudate. to improve the nutritional value of expanded extrudates. Chemical composition of raw and extruded materials was performed. Results showed that the addition of fiber supplement reduced the porosity and expansion of the extrudates and increased puncture force, but as screw speed increased, the mechanical shearing may caused a decrease of the starch viscosity and then lead to extrudates with higher expansion, porosity and lower density and hardness. Optimum condition for puffed snack production was found to be 14.95% feed moisure content, 12.5 % fiber supplement, 183.39% screw speed.