Ekstrüde Atıştırmalık Üretiminde Tahıl ve Baklagil Karışımlarının Etkileri

Abstract

Abstract

This study examines the role of thermal extrusion technology in the production of chips and snacks, and the use of cereal and legume blends as an approach to improving nutritional value and functional properties. This technology relies on thermomechanical processing under high temperature and pressure to mix, cook, and shape ready-to-eat products with a crispy texture. In this work, recent studies on the use of cereals and legumes were reviewed and evaluated, along with innovative applications such as the use of oil industry by-products and carbon dioxide-assisted extrusion. The findings indicate that extrusion modifies starch properties, increases expansion, and enhances crispness, while also reducing antinutritional compounds such as phytic acid and tannins, thereby improving mineral bioavailability. The incorporation of legumes with cereals increased protein, dietary fiber, and mineral content without negatively affecting sensory acceptability. In addition, the use of by-products and modern techniques improved structural properties and reduced the need for chemical additives. It was also found that controlling processing parameters such as temperature, moisture, and screw speed plays a crucial role in determining the final product quality in terms of texture, density, and sensory characteristics. Overall, these findings confirm that extrusion technology represents an effective approach for developing healthy and sustainable snack products, and that the use of cereal–legume mixtures offers promising potential to enhance nutritional value and meet modern consumer demands.