The main aim of the study was to determine selected
characteristics of extruded snacks supplemented with
Dracocephalum moldavica L. seeds added to the recipe in
amounts ranging from 5 to 20% of the basic raw material composition.
The effect of the screw speed on the selected corn-based
snacks characteristics has also been been studied. A single-screw
extruder was employed to obtain the snacks in the form of readyto-
eat extrudates. Several properties were evaluated, among them:
the expansion ratio, the water absorption and solubility indices
as well as pasting properties, depending on the level of the additive
and the screw speeds applied. Extruded snacks supplemented
with Dracocephalum moldavica L. seeds exhibited an enhanced
nutritional value compared with corn snacks due to the high content
of fibre, protein and ash. The addition of the seeds decreased
the expansion ratio significantly. The water absorption index of
the snacks decreased as the level of seed addition in the processed
blends was raised, while the water solubility index was
significantly affected by the variable screw speed during the processing
of the supplemented snacks. The recommended level of
Dracocephalum moldavica seeds in corn-based snacks should
not exceed 15% due to the high nutritional value as well as the
high expansion and efficient treatment intensity of the components
resulting in the ready-to-eat characteristic of the supplemented
snacks.
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