Abstract:
The influence of different extrusion parameters, including screw speed (250–750 rpm), feed
rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt
wholegrain snack products produced on a co-rotating twin-screw extruder with added betaine was
investigated. In order to determine the relative influence of input variables in the artificial neural
network (ANN) model, Yoon’s interpretation method was used, and it was concluded that feed
moisture content has the greatest influence on L* values, while screw speed has the greatest influence
on a* and b* values. The softest samples were obtained at the lowest moisture content. Sensory
analysis was carried out on selected samples, and it showed that betaine addition did not intensify
the bitter taste. The sample with the largest expansion exhibited the lowest hardness and chewiness
before and after immersion in milk, and this sample is the most suitable for enrichment with betaine.
