Extrusion is a more and more popular technique for snack production using interesting raw ingredients, to produce snacks improving their nutritional value. The aim of this study was to obtain corn extrudates enriched with different concentration levels of Arthrospira platensis, Chlorella vulgaris, and Nannochloropsis gaditana biomass and to compare their expansion parameters and physicochemical properties with control corn extrudates. Expansion, physicochemical, and compositional parameters were analysed. Microalgae addition to formulations gave extruded snacks and provoked no major changes compared to control corn extrudate. Addition of microalgae in extrudates formulation implies a slight reduction of water absorption index, swelling index, bulk density, and hygroscopicity and a slight increase in water solubility index, expansion index, and porosity. Noticeable changes for the addition of microalgae changed the extruded snack from translucent to opaque and total colour difference values of were perceptible by human eye.

中文翻译：

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配方中添加微藻对玉米零食的颜色、质地和挤压参数的影响

挤压是一种越来越流行的零食生产技术，使用有趣的原材料生产零食，以提高其营养价值。本研究的目的是获得富含不同浓度水平的节旋藻、普通小球藻和小球藻生物量的玉米挤出物，并将它们的膨胀参数和理化特性与对照玉米挤出物进行比较。分析了膨胀、物理化学和组成参数。与对照玉米挤出物相比，将微藻添加到配方中产生挤出的零食并且没有引起重大变化。在挤出物配方中添加微藻意味着吸水指数、溶胀指数、堆积密度和吸湿性略有降低，而水溶性指数、膨胀指数、和孔隙率。添加微藻的显着变化将挤出的零食从半透明变为不透明，并且人眼可察觉的总色差值。