TEXTURE ANALYSIS OF EXTRUDED APPLE POMACE - WHEAT SEMOLINA BLENDS

Ivan Bakalov, Todorka Petrova, Milena Ruskova, Gabor Zsivanovits, Nikolay Penov

Abstract


Apple pomace - wheat semolina blends were extruded in a laboratory single screw extruder (Brabender 20 DN, Germany). Effects apple pomace content, moisture content, screw speed, and temperature of final cooking zone on texture of extrudates were studied applying response surface methodology. The texture characteristics of the extrudates were measured using a TA.XT Plus Texture Analyser, Stable Micro Systems. 

Key words: extrusion, apple pomace, texture analysis


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