effect of some operating parameters on quality of corn flakes supported by some additives

The main objective of this work was to study the effect of some operating parame-ters on quality of corn flakes supported by some additives. extruded snacks were prepared using different blends (a, b and c) of grits corn, flakes defatted soy bean and flakes oats [a (50:30:20), b (40:35:25) and c (30:40:30)] respectively, with different moisture con-tents depend on wet basis (12, 17, 22, 27 and 32 %) and two extruder die diameters (0.6 and 1.0 cm). the chemical compositions of the three blends were determined. it was found that blend c had the higher protein, fibers, fat, moisture content and ash. the results showed that the changing of die diameter and moisture content affected the physical prop-erties of extrudates (expansion ratio, bulk density, hardness, water absorption capacity, wa-ter activity, color) for all different blends (a, b and c). sensory evaluation was subjected (odor, texture, taste, color and overall acceptability), the overall acceptability was 9 for blend (c) with moisture content 22%.