Development and Characterization of Expanded Puffed Snack Products Using Oats through Extrusion Processing
Hettiwatta, Kankanamalage (2026)
2026
All rights reserved. This publication is copyrighted. You may download, display and print it for Your own personal use. Commercial use is prohibited.
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2026050710171
https://urn.fi/URN:NBN:fi:amk-2026050710171
Tiivistelmä
To meet consumers increasing demands for healthier snacks, cereal-based extruded puffed snacks using alternative grains such as oats have gained significant attention. The aim of this thesis was therefore to study the possibilities of producing an oat-based puffed snack with extrusion technology and to determine processing parameters that could bring about proper expansion and an acceptable product. The theoretical framework of this study reviews the nutritional composition and functional components of oats, along with their suitability as a raw material in extrusion processing. In addition, it examines the principles of extrusion technology and their successes or failures in processing grain on twin-screw systems.
Using a twin- screws extruder at Seinäjoki University of Applied Sciences, experiments were conducted to determine the essential processing conditions and ingredient formulations for producing successful puffed oat-based snacks. Initial trials met with various difficulties such as die blockage, unstable material flow and insufficiency of product expansion. In early trials, maltodextrin was incorporated into the oat formulation to promote starch gelatinization and puffiness; however, the desired effect was not achieved. As a result, calcium carbonate (CaCO₃) was tried as an alternative additive in subsequent trials.
Through adjustments of extrusion parameters, die configuration, the effects of moisture content, barrel temperature and screw speed on product properties were evaluated. The results showed that the yield of oats needs to be carefully optimized due to its high fiber content. The most desirable puffed structure was achieved at a die configuration of single hole, barrel temperature at 125℃, screw speed 400 rpm, feed mass 3 kg/h and moisture content 20%. The trials provided insights into twin-screws extruder extrusion behavior of oat-based formulations and described suitable conditions for making puffed oat snacks, contributing to healthier cereal-based puffed snack products.
Using a twin- screws extruder at Seinäjoki University of Applied Sciences, experiments were conducted to determine the essential processing conditions and ingredient formulations for producing successful puffed oat-based snacks. Initial trials met with various difficulties such as die blockage, unstable material flow and insufficiency of product expansion. In early trials, maltodextrin was incorporated into the oat formulation to promote starch gelatinization and puffiness; however, the desired effect was not achieved. As a result, calcium carbonate (CaCO₃) was tried as an alternative additive in subsequent trials.
Through adjustments of extrusion parameters, die configuration, the effects of moisture content, barrel temperature and screw speed on product properties were evaluated. The results showed that the yield of oats needs to be carefully optimized due to its high fiber content. The most desirable puffed structure was achieved at a die configuration of single hole, barrel temperature at 125℃, screw speed 400 rpm, feed mass 3 kg/h and moisture content 20%. The trials provided insights into twin-screws extruder extrusion behavior of oat-based formulations and described suitable conditions for making puffed oat snacks, contributing to healthier cereal-based puffed snack products.