Utilization of brown rice for development of nutritious food using extrusion technology
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Date
2016
Authors
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Publisher
SKUAST Kashmir
Abstract
A study was conducted at Division of Post Harvest Technology, SKUAST-Kashmir to develop brown rice based extruded snacks during the year 2014-15. Response surface methodology (RSM) was used to study the effect of Feed moisture, Screw speed and Barrel temperature on response variables. Central composite rotatable design (CCRD) with Feed moisture (10-22%), Screw speed (215-385 rpm) and Barrel temperature (95-160oC) as independent variables produced 20 different combinations that were used to investigate the effect of these variables on Specific Mechanical Energy (SME), Bulk density, Water absorption index (WAI), Water solubility index (WSI), Expansion ratio, Breaking strength (Hardness) and Instrumental colour (L*, a*, and b*). The independent responses - feed moisture, screw speed and barrel temperature significantly affected the product responses. Effect of moisture was most predominant on Breaking strength, Bulk density and L values, while as effect of Barrel temperature was most predominant on Expansion ratio, SME, WAI, WSI, a and b values.. Optimized processing parameters for the preparation of extruded products were Moisture content (12%), Screw speed (350 rpm) and Barrel temperature (133 oC). The storage studies revealed that the brown rice extruded products can be stored safely up to three months in HDPE bags under ambient conditions.
Description
M.Sc Thesis submitted to SKUAST Kashmir
Keywords
Brown Rice, Extruded snacks, Extrusion, Post Harvest Technology