PROPERTIES OF EXTRUDED CORN PRODUCTS WITH ADDITION OF RYE FLOUR.

The aim of this research was to examine the potentiality of enrichment of extruded corn products by addition of rye, which is arich source of dietary fibres and bioactive components. Corn grits with ≤500 µm and grits with particle size >500 µm were used. Rye flour was added in 20% (d. m.). Extrudates were produced in the laboratory single screw extruder at 135/170/170 °C. Rye addition caused a decrease of expansion ratio, lightness and fracturability and an increase of bulk density, colour saturation and hardness of extrudates. When grits of larger particle size were used, lightness of samples increased after extrusion, while it decreased for smaller particle size. Starch damage largely increased after extrusion, as well as the absorption index and solubility, while viscosity decreased. Rye addition decreased starch damage. [ABSTRACT FROM AUTHOR]