| In order to promote the industrialized process and quality of oat,grains of oat were extruded by twin-screw extruder,and the regression model was established by response surface methodology using the factors including added volume,steaming time and screw speed. The parameters including expansion ratio,surface area,color,texture,sensory scores,fat and protein content of the extruded products were measured. By analyzing the index and combining them into composite score,the optimal result of response surface analysis was obtained. The result showed:(1)compared with high-fat oat,low-fat oat was more properly for extrusion;(2)steaming after soaking can add more water into the oat,which efficiently promoted the quality of extrusion;(3)the form,smell,color and taste were the best under the processing conditions of 300 r·min-1 for screw speed,5min for steaming time,and 20% for starch adding amount. The influence to comprehensive score was ranked as starch adding amount＞screw speed＞steaming time. |
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