Effect of twin-screw extrusion parameters on mechanical hardness of direct-expanded extrudates

Mechanical properties of cereal (starch-based) extrudates are perceived by the final consumer as criteria of quality. We investigate one of the important characteristics of extrudates, mechanical hardness, which is one of the main texture parameters. Texture quality has an influence on taste sensory evaluation, and thus on the acceptability of the product. Characteristics that have great influence on acceptability are crispness, elasticity, hardness and softness. These attributes are narrowly related to, and affected by, the process parameters. A 2-level-4-factor factorial experimental design was used to investigate the influence of temperature of expansion, screw speed, feed moisture content and feed rate, and their interactions, on the mechanical hardness of extrudates. Feed moisture content, screw speed and temperature are found to influence, while feed rate does not have significant effect on extrudate hardness. Mechanical properties of specimens were measured by means of compression testing, based on the concept of nominal stress, using a universal testing machine and special grips that were constructed for this purpose.