EFFECTS OF EMULSIFIERS ON PHYSICAL-PROPERTIES OF WHEAT-FLOUR EXTRUDATES WITH AND WITHOUT SUCROSE AND SHORTENING

The physical properties of wheat flour extrudates produced with emulsifiers, sucrose, and shortening powder were characterized by sectional (SEI), longitudinal (LEI), and volumetric (VEI) expansion indices; bulk density; and Instron breaking strength. Glyceryl monostearate (GMS), sodium stearoyl-2-lactylate (SSL), and sucrose ester (SE) (HLB [hydrophilic-lipophilic balance] = 15) produced wheatflour extrudates higher in SEI and VEI and lower in breaking strength and bulk density than the controls and extrudates containing SEs with HLB = 6 and 11. GMS was the most effective in increasing LEI. The addition of sucrose and shortening powder increased SEI and decreased LEI, bulk density, and breaking strength. SE (HLB = 15), SSL, and GMS could be used interchangeably to produce similar physical properties in wheatflour extrudates.