Influence of extrusion on the quality of gluten-free raw material used for cream-soup production
Food production is nowadays often encountered with demands for food products targeted for special consumer groups. Particularly, it is well known that human with gluten sensitive enteropathy (celiac disease) cannot consume products containing gluten, which is mainly present in wheat, rye, barley and oat. Instant soups and gravies present on market often contain ingredients derived from grains which give them organoleptic properties, but also make them unsuitable for increasing consumer groups. The aim of this research was definition of parameters for production of extruded product targeted for application as supplement for gluten containing grains in production of instant soups and gravies. Therefore, mixture of milled pulse and degermed maize grits was extruded at different process conditions. Expanded mixture was produced, which had better sensory, culinary and nutritive properties compared to non-extruded material. In addition, preparation time was reduced. In order to obtain products with specific standard properties, quality and chemical composition of raw materials were defined, as well as parameters of extrusion process and quality of the final product.