Effect of Twin-Screw Extrusion Parameters on the Sensory Quality of Extruded Cereals

Extruded cereals were produced from millet,glutinous rice,soybean,wheat,oat,brown rice and wheat bran flours using a DS32-I twin-screw extrusion machine.The sensory quality of extruded cereals was investigated with respect to three operating parameters including moisture content,barrel temperature distribution,screw rotation speed and feeding rotation speed.These variables were ranked in descending order of importance: moisture content,barrel temperature distribution,feeding rotation and speed screw rotation speed.Under the conditions of 16%,150 r/min,80 ℃ then 145 ℃ and finally 165 ℃ and 20 r/min for moisture content,screw rotation speed,barrel temperature distribution and feeding rotation speed,respectively,The extruded cereals had improved sensory quality,a faint aroma of cereals,a light yellow color and a delicate taste.In addition,they easily formed a paste in water without agglomeration or settlement but with good dispersity.