Investigation of process and product parameters on physical attributes, resistant starch, and in vitro starch digestibility of modified rice flour‐based extruded snacks (original) (raw)
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Journal of food science and technology, 2017
PR 106 and SML 668 cultivars of rice and mung bean respectively, were studied for their potential to serve as a nutritious snack with improved protein quality and quantity. The effect of extrusion conditions, including feed moisture content (14-18%), screw speed (400-550 rpm) and barrel temperature (130-170°C) on the physicochemical properties (bulk density, water absorption index (WAI), water solubility index (WSI) and hardness) was investigated. The replacement of rice flour at 30% level with mung bean flour for making extruded snacks was evaluated. Pasting temperature increased (84-93 °C) while peak viscosity (2768-408 cP), hold viscosity (2018-369 cP), breakdown (750-39 cP), setback (2697-622 cP) and final viscosity (4715-991 cP) decreased with increasing mung bean flour addition. Increasing feed moisture lowered the specific mechanical energy (SME), WAI and WSI of extrudates whereas increased bulk density and hardness. Higher screw speed had linear positive effect on SME of ext...
LWT - Food Science and Technology, 2009
Development of high-protein glutinous rice-based snacks containing glutinous rice flour, soybean meal and vital wheat gluten was produced using a twin-screw extrusion process. A factorial design was employed to investigate the influence of feed protein content (20 and 30%), feed moisture (20%, 25%, and 30%) and barrel temperature (150 and 180°C) on the sensory and physical properties of extrudates. Descriptive analysis results showed that increasing of protein content significantly increased hardness, noise, and crispness intensity but less sticky mouth feel coating. Increasing feed moisture content resulted in increased final extrudate hardness, noise, crispness and brittleness but reduced sticky mouth coating and colour. Extrusion under high barrel temperature (180°C) reduced intensity of all sensory attributes except colour. For the colour parameters, the increasing of protein content or barrel temperature, or decreasing of feed moisture resulted in decreasing of L*, while a* and b* values were increased. The increase in protein and moisture content and decrease in barrel temperature resulting in increased breaking strength index.
Optimization of Extrusion Process for Development of Nutritious Snacks using Rice and Chickpea Flour
2020
A systematic study was conducted to develop nutritionally superior extruded snacks from blend of high amylose rice and chickpea flour using a twin-screw extruder. The effect of barrel temperature 160°C–200°C, moisture content of feed 11%−15%, feed composition 95% rice : 5% chickpea to 35% rice : 65% chickpea and screw speed - 160 to 280 rpm on dependent variables i.e. specific mechanical energy (SME), water solubility and water absorption indices (WAI and WSI), bulk density (BD), expansion ratio (ER), breaking strength (BS), L*, a*, b* and overall acceptability was investigated by Central composite rotatable design (CCRD). The optimized condition obtained by numeric optimization were barrel temperature (186°C), feed moisture (12%), feed proportion (74% rice: 26% chickpea) and screw speed of 222 rpm.
Journal of Scientific & Industrial Research, 2006
Rice. corn and taro starch blends were used to prepare snacks by a twin-screw extruder at 141, 150 and 159°C respectively. Sodium dodecyl sulphate (SDS) and phosphate buffer (pH 6.9) were found to extract more protein than plain buffer solution from extrudates. Loss of carbohydrate (maltose) was documented in extruded snacks. A universal texture analyzer (model-4301 Instron, London. UK) was used in the compression mode to record the required force to break the extruded products. The results showed a trend toward increasing expansion, decreasing density, and decreasing breaking force with barrel temperatures of 141-159°C. The surface morphology of the extrudates was examined through scanning electron microscopy (SEM).
LWT, 2016
Ready-to-eat low-cost and nutritious extruded snack was developed from composite flour comprising rice, defatted soybean flour, carrot pomace powder and cauliflower trimmings powder. Experimental design was carried out using Box Behnken design of response surface methodology. Experimental variables included die temperature (125e175 C), screw speed (300e500 rpm) and cauliflower trimmings and carrot pomace powder (7.5e17.5 g/100 g), pulse powder (7.5e17.5 g/100 g) in rice flour (65e85 g/ 100 g). Extrudate properties were assessed by analyzing bulk density, expansion ratio, water absorption index, water solubility index, hardness, color change, overall acceptability, protein content and fibre content. Analysis of variance revealed that die temperature had the most significant impact among all variables followed by rice flour. The optimum extrusion conditions were 164 C die temperature, 313 rpm screw speed and 85 g/100 g rice flour with a desirability value of 76.0%. Results showed that optimum composite flour blends 15 percent of defatted soybean flour, carrot pomace powder and cauliflower trimmings powder in rice flour. The blend proportions under optimum extrusion conditions had improved nutritional quality with 10.25 g/100 g protein and 0.84 g/100 g of fibre content.
Optimization of Fibre and Protein Rich Extruded Soybean-Rice Based Ready to Eat Snacks
2022
Ready to eat, nutritious and low-cost snack was developed by composite flour containing defatted soya, rice, salt, radish leaves and pea pods powder. The best possible combination of process parameter was obtained with response surface methodology (RSM) using Box Behnken design. The different process variables viz., screw speed, die temperature, feed moisture and composition of base and supplement materials were optimized to obtain good quality soybean-rice based snack food. The designed experimental runs were conducted to obtain the optimal conditions as 360.42 rpm speed of screw (SS), 152.29°C die temperature (DT), 13.17% feed moisture (FM), 35% vegetable waste-soy powder (VW-SP) proportion and 65% of base flour. The results revealed that the addition of vegetable waste (radish leaves and pea pods powder) and soy powder had the most significant impact on all process variables followed by the feed moisture content. The blend proportion under optimum extrusion conditions had improved the nutritional quality of snack food with 1.55g/ 100g of fiber and 20.61g/100g of protein content and overall acceptability of 78.41%.
Food Science and Technology International, 2009
Various food by-products were incorporated into rice grits and submitted to extrusion cooking to produce fortified extruded food products. The blends of various formulations of durum clear flour (8—20%), partially defatted hazelnut flour (PDHF) (5—15%), fruit waste blend (3—7%) and rice grits were extruded using single screw extruder. Response surface methodology was used to evaluate the effects of process variables, namely the feed moisture content (12—18%), barrel temperature (150—175 °C) and screw speed (200—280 rpm), and change in feed composition on total phenolic content, antioxidant activity, percent starch gelatinization and starch digestibility of the extrudates. Extrusion cooking process significantly increased the level of phenolic compounds and starch digestibility of extruded products. Increasing PDHF and fruit waste content caused increase in total phenolic content and antioxidant activity of the extruded samples, whereas percent starch gelatinization and digestibility...
Physical properties of extruded snacks enriched with soybean and moringa leaf powder
African Journal of Food Science and Technology, 2015
This study was conducted to investigate the application of extrusion cooking in the production of snacks containing soybean (SB) and Moringa oleifera (MO) leaves as inexpensive sources of micronutrients. The specific objectives were to examine effects of barrel temperature, residence time and moisture content of feed on selected physical properties of extruded snacks (extrudates), namely water absorption index (WAI), water solubility index (WSI) and expansion ratio (ER). The extrudates were obtained by blending different levels of input ingredients of maize flour (MF) (55 to 80%), full fat soybean flour (FFSF) (10 to 30%), and Moringa oleifera leaf powder (MOLP) (5 to 15%). Extrusion process variables in a twin-screw extruder were at three levels for temperature (100, 130 and 160°C), feed moisture content (15, 22.5 and 30%), and residence time (60, 75 and 90 s). The performed study revealed that the level of incorporation of both FFSF and MOLP, and feed moisture content have significant effects on the expansion ratio, water solubility index and water absorption index of the extrudates. It was concluded that the role of processing conditions and blending levels have a significant contribution to the quality characteristics of the soy-moringa expanded snacks.
Indian Journal of Science and Technology, 2016
Objective: The main objective of this finding was to assess the textural properties of brown rice based ready to eat extrudate snacks blended with water chestnut and safed musli powder. Method/Statistical Analysis: Extrusion cooking technology was used for the production of extruded snacks. In this research work, the effects of feed parameters i.e. feed moisture (10-18 %), blend ratio of brown rice:water chestnut flour: safed musli powder (80🔞2-80:10:10) and machine parameters of single screw extruder i.e. screw speed (120-200 rpm), barrel temperature (120-200 0 C) and die head temperature (160-240 0 C) on the textural properties of extrudates (i.e. hardness and crispiness) were analyzed using response surface methodology. Finding: Optimum parameters for highly acceptable products with 13% moisture content of feed and 3% concentration of safed musli powder that were extruded at the screw speeds (180 rpm), barrel temperature (188 0 C) and die head temperature (170 0 C) presented the lower hardness (2.6 Kg) and higher crispiness (22). Application: Textural properties of ready to eat extrudate snacks are perceived by the final consumer as criteria of quality.