| To solve the non-acceptance from producer and customer (dense texture and low expansion) for high fiber extruded snack production, the modified corn grit flour by extrusion process were used. The effect of modified corn grit flour on physical properties (expansion ratio, bulk density and texture profile) of extruded snack foods was studied with two factors of modified conditions (feed moisture at 2 levels: 14 and 18%; screw speed at 2 levels: 300 and 400 rpm) and %substitute of modified corn grit flour (5 levels: 0, 25, 50, 75 and 100%). The results found that, the higher level of %substitute of modified corn grit flour and screw speed will make a good quality in high expansion ratio (2.73 ± 0.11) and crispness (38.27 ± 8.38), but low bulk density (5.15... |
