# Fresh Broccoli in Fortified Snack Pellets: Extrusion-Cooking Aspects and Physical Characteristics
## 3 Results and Discussion
### Effect of Variables on Selected Physical Properties of Snack Pellets
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Fresh** & **Screw** & **Moisture** & **Expansion** & **Bulk Density 2** & **Durability 2** \\
**Broccoli** & **Speed** & **Content [\%]** & **Content [\%]** & **[-]** & **[kg m\({}^{-3}\)]** & **[\%]** \\ \hline  & & 32 & 2.63 \(\pm\) 0.09 & 318.28 \(\pm\) 6.88 & 99.63 \(\pm\) 0.03 \\  & 60 & 34 & 3.05 \(\pm\) 0.36 & 326.91 \(\pm\) 4.24 & 99.75 \(\pm\) 0.02 \\  & & 36 & 2.82 \(\pm\) 0.35 & 286.56 \(\pm\) 9.20 & 99.83 \(\pm\) 0.04 \\  & & 32 & 2.90 \(\pm\) 0.42 & 335.57 \(\pm\) 8.36 & 99.63 \(\pm\) 0.05 \\
0 & 80 & 34 & 2.85 \(\pm\) 0.35 & 320.98 \(\pm\) 4.69 & 99.65 \(\pm\) 0.06 \\  & & 36 & 3.03 \(\pm\) 0.25 & 344.14 \(\pm\) 10.48 & 99.76 \(\pm\) 0.03 \\  & & 32 & 2.89 \(\pm\) 0.38 & 367.66 \(\pm\) 9.84 & 99.57 \(\pm\) 0.05 \\  & 100 & 34 & 2.95 \(\pm\) 0.28 & 317.01 \(\pm\) 7.72 & 99.75 \(\pm\) 0.01 \\  & & 36 & 2.62 \(\pm\) 0.39 & 267.05 \(\pm\) 6.82 & 99.77 \(\pm\) 0.02 \\ \hline  & & 32 & 2.31 \(\pm\) 0.17 & 349.93 \(\pm\) 10.56 & 99.61 \(\pm\) 0.03 \\  & 60 & 34 & 2.17 \(\pm\) 0.23 & 373.53 \(\pm\) 2.25 & 99.68 \(\pm\) 0.05 \\  & & 36 & 2.15 \(\pm\) 0.45 & 357.51 \(\pm\) 4.48 & 99.59 \(\pm\) 0.06 \\  & & 32 & 1.87 \(\pm\) 0.22 & 369.00 \(\pm\) 6.37 & 99.57 \(\pm\) 0.13 \\
10 & 80 & 34 & 1.93 \(\pm\) 0.16 & 313.03 \(\pm\) 8.79 & 99.61 \(\pm\) 0.16 \\  & & 36 & 2.18 \(\pm\) 0.27 & 327.76 \(\pm\) 8.70 & 99.58 \(\pm\) 0.06 \\  & & 32 & 2.01 \(\pm\) 0.33 & 311.73 \(\pm\) 7.13 & 99.63 \(\pm\) 0.04 \\  & 100 & 34 & 2.24 \(\pm\) 0.40 & 318.74 \(\pm\) 8.57 & 99.63 \(\pm\) 0.08 \\  & & 36 & 1.91 \(\pm\) 0.38 & 296.53 \(\pm\) 7.31 & 99.56 \(\pm\) 0.02 \\ \hline  & & 32 & 1.88 \(\pm\) 0.26 & 310.05 \(\pm\) 9.75 & 99.62 \(\pm\) 0.09 \\  & 60 & 34 & 1.90 \(\pm\) 0.18 & 273.89 \(\pm\) 7.81 & 99.58 \(\pm\) 0.04 \\  & & 36 & 2.06 \(\pm\) 0.13 & 257.20 \(\pm\) 3.73 & 99.73 \(\pm\) 0.04 \\  & & 32 & 2.17 \(\pm\) 0.20 & 287.30 \(\pm\) 1.70 & 99.64 \(\pm\) 0.02 \\
20 & 80 & 34 & 1.72 \(\pm\) 0.23 & 309.86 \(\pm\) 5.28 & 99.67 \(\pm\) 0.13 \\  & & 36 & 2.04 \(\pm\) 0.25 & 290.26 \(\pm\) 9.77 & 99.62 \(\pm\) 0.03 \\  & & 32 & 1.89 \(\pm\) 0.30 & 294.87 \(\pm\) 6.60 & 99.59 \(\pm\) 0.03 \\  & 100 & 34 & 1.83 \(\pm\) 0.27 & 305.51 \(\pm\) 2.89 & 99.83 \(\pm\) 0.09 \\  & & 36 & 1.72 \(\pm\) 0.19 & 328.11 \(\pm\) 9.95 & 99.55 \(\pm\) 0.03 \\ \hline  & & 32 & 1.83 \(\pm\) 0.20 & 297.61 \(\pm\) 6.89 & 99.63 \(\pm\) 0.04 \\  & 60 & 34 & 1.60 \(\pm\) 0.07 & 295.72 \(\pm\) 6.76 & 99.77 \(\pm\) 0.04 \\  & & 36 & 1.71 \(\pm\) 0.19 & 308.81 \(\pm\) 9.27 & 99.57 \(\pm\) 0.08 \\  & & 32 & 1.64 \(\pm\) 0.26 & 307.04 \(\pm\) 2.15 & 99.46 \(\pm\) 0.03 \\
30 & 80 & 34 & 1.70 \(\pm\) 0.19 & 298.76 \(\pm\) 10.56 & 99.63 \(\pm\) 0.05 \\  & & 36 & 1.76 \(\pm\) 0.20 & 309.78 \(\pm\) 7.07 & 99.51 \(\pm\) 0.12 \\  & & 32 & 1.43 \(\pm\) 0.12 & 323.38 \(\pm\) 4.94 & 99.04 \(\pm\) 0.04 \\  & 100 & 34 & 1.49 \(\pm\) 0.10 & 332.03 \(\pm\) 1.52 & 99.48 \(\pm\) 0.05 \\  & & 36 & 1.74 \(\pm\) 0.14 & 299.49 \(\pm\) 7.82 & 99.48 \(\pm\) 0.10 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Results of expansion index, bulk density, and durability measurements of snack pellets depend on broccoli addition level and applied processing variables (\({}^{1}\) n = 5, \({}^{2}\) n = 3 \(\pm\) SD). moisture level of 32%, and extruded at a screw speed of 100 rpm. In contrast, the highest value of durability (99.88%) was observed for pellets obtained from mixtures without fresh broccoli addition, with a moisture level of 36%, and extruded with a screw speed of 60 rpm. Nevertheless, our results show that developed snack pellets seem to be very stable during transportation or storage, and only less than 1% of snack pellets were crushed or broken under simulation in a Pfost apparatus. To indicate dependencies between the tested properties, we applied PCA analysis. As an outcome, five new variables were obtained, and the initial three principal components illustrate 79.22% of the variability of the entire system, while the first two principal components present 59.22% of the total variability of the system (Figure 2a).