Investigating the effect of formulation variables and extrusion conditions of suni-bug (Eurygaster spp.) damaged wheat-quinoa composite flour in snack

Snacks have become a significant part of the diet of many people, especially children. These snacks have many fans due to their attractive objects and colors, high durability and relatively low cost. Most of them are made from cereals, and the main problem with these snacks is insufficient nutrients, which have a negative effect on health and increase obesity in people, especially children. Using quinoa grain in products, it creates diversity in current products and also increases the nutritional value of snack. On the other hand, today, attention has been paid to the re-use of by-product in the food industry and the rate of agriculture inputs, and returning these products to the production cycle will increase the value added. One of these by-product is suni bug damaged wheat, which is used not used in the cooking industry due to the damage of the gluten network and is consumed by livestock feed. In this study, the effect of the independent variables included the percentage of addition of quinoa (0.25%, 50%), moisture content (12, 15, 18%), the screw speed (120,160,200 rpm) was in the form of a central composite design. The influence of the independent variables on some physical and functional properties was investigated, including expansion ratio, hardness, water absorption index, water solubility index, sensory evaluation. The results showed that with increasing quinoa up t0 50%, increased the hardness (4.72-11.57N), water solubility index (21-28.4) and overall acceptability of the extruded product, and also decreased the ratio of expansion (3.77-2.86), water absorption index (5.39-5.05) and sensory acceptability of the texture. Sensory evaluation results showed that 12% humidity conditions, 175rpm screw speed and quinoa addition levels (19%) in the suni- bug wheat were suitable for snack production and had the highest overall acceptability.