Properties of extruded chia-corn meal puffs

- The effects of chia on extruded corn meal puffs were studied.
- Expansion of the extrudates decreased with increasing chia content.
- Hardness decreased for 5 and 10 g/100 g chia.
- Specific mechanical energy decreased with increasing chia content.

This study investigated the properties of extruded corn meal puffs containing chia. Mixtures of corn meal and chia seeds (0-20 g/100 g) were processed in a laboratory-scale twin-screw extruder at different moisture contents (18-22 g/100 g) and final heating zone temperatures (120-160 °C). Extrusion processing provides a simple method for grinding the seeds, which is necessary for making the fatty acids available. The expansion of cylindrical extrudates decreased with increasing chia content, increasing moisture and increasing final heating zone temperature. The hardness of the extrudates increased with increasing moisture content and decreased at intermediate chia levels. The specific mechanical energy of the extrusion process decreased with increasing chia content.