Textural and Micro Structural Properties of Extruded Snack Prepared from Rice Flour, Corn Flour and Deoiled Rice Bran by Twin Screw Extrusion
نویسندگان
چکیده
Rice flour, corn flour and deoiled rice bran blends were used to prepare ready-to-eat extrudates
منابع مشابه
Physical and sensory characteristics of extruded snacks prepared from Foxtail millet based composite flours
The present study focussed on the use of Foxtail millet (Setaria italica) along with other flour for production of ready-to-eat snack products using extrusion cooking. The ultimate objective is to add value to millet and other subtropical crops to enable their commercialisation and thereby provide additional livelihood opportunities to the farmers in semi‐arid regions. Composite flours were pre...
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Pumpkin products confer natural sweetness, desirable flavours and β-carotene, a vitamin A precursor when added as ingredients to extruded snacks. Therefore, a potential use for dried pumpkin flour is as an ingredient in ready-to-eat (RTE) snack foods. Growth in this market has driven food manufacturers to produce a variety of new high value snack foods incorporating diverse ingredients to enhan...
متن کاملPreparation of Corn Flour Based Extruded Product and Evaluate Its Physical Characteristics
Abstract—The composite flour blend consisting of corn, pearl millet, black gram and wheat bran in the ratio of 80:5:10:5 was taken to prepare the extruded product and their effect on physical properties of extrudate was studied. The extrusion process was conducted in laboratory by using twin screw extruder. The physical characteristics evaluated include lateral expansion, bulk density, water ab...
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Abstract—The composite flour blend consisting of corn, pearl millet, black gram and wheat bran in the ratio of 80:5:10:5 was taken to prepare the extruded product and their effect on physical properties of extrudate was studied. The extrusion process was conducted in laboratory by using twin screw extruder. The physical characteristics evaluated include lateral expansion, bulk density, water ab...
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Moisture contents of Hom Nil rice flour for fixed extrusion conditions, 120 and 80°C of die and transition zone temperature of barrel, respectively and 250 rpm screw speed, were varied at 13, 15 and 17%. Physicochemical and sensory properties of the product were evaluated. The 15% moisture content of rice flour caused the optimum properties of extrudate. The effects of diezone barrel temperatur...
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