The potential application of modified starch to enhance properties of oat flour extruded products was investigated. The process was performed using a single screw extruder, applying a 2(5) factorial design with 3 repetitions on the central point. The independent variables were: feed moisture, extrusion temperature, screw speed, die diameter and modified starch level and depended studied variables were: specific volume, hardness and fracturability. Based on results of the experiments a new experimental design was proposed to optimize product characteristics. The best combination of variables to obtain snacks with good expansion and texture was: 17% feed moisture, 183°C temperature, 100rpm screw speed, 4mm die diameter and 30% waxy starch. The product obtained presented 7.2mL/g specific volume, 5.41N hardness and 2.02N fracturability, therefore their characteristics were similar to those of commercial corn products.
snacks; oat; modified starch
