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Evaluation of functional properties of extruded snacks developed from brown rice grits by using response surface methodology
- Pardhi, S.D., Singh, Baljit, Nayik, Gulzar Ahmad, Dar, B.N.
- Journal of the Saudi Society of Agricultural Sciences 2019 v.18 no.1 pp. 7-16
- absorption, brown rice, bulk density, cooking, extrusion, functional properties, hardness, response surface methodology, snacks, temperature, water solubility
- Extrusion behavior of brown rice grits was investigated using twin screw extruder. Feed moisture of the grits was adjusted between 14% and 18%, and extrusion cooking was done at barrel temperature of 130–170°C and screw speed of 400–550rpm. The brown rice grits differed significantly with respect to extrusion behavior and extrudate characteristics. Water solubility index (WSI) of extrudates varied from 5.43% to 14.32%, water absorption index (WAI) from 4.72 to 7.81 and bulk density (BD) from 0.065 to 0.188g/ml. With increase in moisture, BD, WAI and hardness increased, while WSI and SME decreased. Increase in screw speed resulted in lower BD, WAI and WSI whereas resulted in a higher SME. With increase in temperature decrease in SME, BD, WAI and hardness was observed. All responses were most affected by changes in feed moisture, temperature and to a lesser extent screw speed.