INVESTIGATION OF THE PHYSICAL AND FUNCTIONAL CHARACTERISTICS OF SNACKS

Abstract

In this paper, a study was conducted of the effect of fenugreek seed powder and oatmeal on the physical and functional properties of an extruded snack product, such as bulk density and lateral expansion coefficient, using an optimization plan. The results showed that with an increase in the powder content of fenugreek seeds, an increase in bulk density values was observed, whereas a negative effect of fenugreek seed powder on the lateral expansion coefficient was observed. The results showed an increased effect on bulk density and lateral expansion coefficient of the extruded product. The optimization results showed that a mixture of 2% fenugreek seed powder and 6% oatmeal had higher levels of preference in terms of physical and functional characteristics.