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EXTRUSION COOKING OF RICE: EFFECT OF AMYLOSE CONTENT AND BARREL TEMPERATURE ON PRODUCT PROFILE
Author(s) -
GUHA MANISHA,
ALI S. ZAKIUDDIN
Publication year - 2006
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2006.00099.x
Subject(s) - die swell , amylose , extrusion , plastics extrusion , barrel (horology) , water content , expansion ratio , materials science , degree of polymerization , food science , composite material , chemistry , starch , polymerization , polymer , geotechnical engineering , engineering
The effect of amylose content (5.0–28.6%) of rice and barrel temperature (80–120C) on extrusion system parameters torque and net specific mechanical energy and extrudate characteristics extrudate bulk density ( ED ), water solubility index, expansion ratio ( ER ) and Warner–Bratzler shear stress were studied using a twin‐screw extruder. The feed rate (15 kgh −1 ), moisture content (20.0% ± 0.2) of feed and the screw speed (400 rpm) were kept constant. ED and ER of the product suggested that a barrel temperature of 120C was desirable to generate an expanded extrudate rice product from low‐amylose rice cultivar. Experimental data on system parameters and extrudate characteristics fit to second‐degree polynomial regression equations (r ≥ 0.904, P ≤ 0.01) with the amylose content of rice and barrel temperature of the extruder.