Total views : 812

Effect of Single Screw Extrusion Parameters on Textural Properties of Rice based Expanded Snacks Enriched with Okara

Affiliations

  • Post Harvest Process and Food Engineering, College of Agricultural Engineering, JNKVV, Jabalpur - 482004, Madhya Pradesh, India

Abstract


Objective: The objective of present research work is to investigate the effect of single screw extrusion parameters on textural properties of rice based expanded snacks enriched with okara. Method/Analysis: The expanded snacks were prepared through extrusion cooking of broken rice (Oriza Sataiva L) with Okara (a by-product of soy milk)by using a Brabender single-screw extruder. The effects of machine parameters (i.e. barrel temperature (120-160°C), die head temperature (160-200°C), screw speed (50-90 rpm)) and feed parameters (i.e. blend ratio of broken rice and okara (70:30-90:10) and moisture content of feed (14-22 percent w.b.) were analyzed using Response Surface Methodology (RSM) with central composite rotatable design. Multiple regression equations and various response surface plots were generated to show the impact of each independent parameter on the quality of extruded snacks. Findings: The extruded snacks textural characteristics (hardness and crispness) were determined by texture analyser. The product textural characteristics were found to be most dependent on feed moisture content, blend ratio, barrel temperature and die head temperature. The presence of okara in blend ratio contributed to decrease the crispness and to increase in hardness of extrudate. Applications: This research effort to encourage the utilization of by-products of rice mill and soy milk units for the production of new value added expanded snacks. Textural properties (Hardness, Crispness etc.) of expanded snacks have prime importance in the acceptability of extruded product among the consumers.

Keywords

Broken Rice, Extrusion Cooking, Okara, Response Surface Methodology, Textural Properties.

Full Text:

 |  (PDF views: 484)

References


  • Ficarella A, Milanese M, Laconia D. Numerical simulation of cereal extrusion and influence of design and process on the final quality. Tecnica-Molitoria (Italy). 2003 Jan; 54(1):9–24.
  • Ilo S, Berghofer E. Kinetics of colour changes during extrusion cooking of maize grits. Journal of Food Engineering. 1999; 39(1):73–80.
  • Desrumaux A, Bouvier JM, Burri J. Effect of free fatty acids addition on corn grits extrusion cooking. Cereal Chemistry. 1999; 76(5):699–704.
  • Kadan RS, Bryant RJ, Pepperman AB. Functional properties of extruded rice flours. Journal of Food Science. 2003; 68(5):1669–72.
  • Thilagavathi T, Kanchana S, Banumathi P, Hemalatha G, Vanniarajan C, Sundar M, Ilamaran M. Physico-chemical and Functional Characteristics of Selected Millets and Pulses. Indian Journal of Science and Technology. 2015 Apr; 8(S7):147–55.
  • Chan WM, Ma CY. Modification of proteins from soymilk residue (okara) by trypsin. Journal of Food Sciences. 1999; 64(5):781–86.
  • Shi C, Wang L-, Adhikari B, Li L-L. Optimization of twin screw extrusion process of produce Okara-Maize snack foods using response surface methodology. International Journal of Food Engineering. 2011; 7(2):1–24.
  • Gomez MH, Aguilera JM. A physicochemical model for extrusion of corn starch. Journal of Food Science. 1984; 49(1):40–3.
  • Ding QB, Ainsworth P, Tucker G, Marson H. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering. 2004; 66(3):283–89.
  • Fletcher SI, Richmond P, Smith AC. An experimental study of twin-screw extrusion cooking of maize grits. Journal of Food Engineering. 1985; 4(4):291–12.
  • Meste ML, Champion D, Roudaut G, Blond G, Simatos D. Glass transition and food technology: A critical appraisal. Journal of Food Sciences. 2002; 67(7):2444–58.
  • Chinnaswamy R, Hanna MA. Expansion, colour and shear strength properties of corn starches Extrusion cooked with urea and salts. Starch/Starke. 1988; 40(5):186–90.
  • Ding QB, Ainsworth P, Tucker G, Marson H. The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. Journal of Food Engineering. 2006; 73(2):142–48.
  • Azam M, Singh M, Verma DK. Textural Properties of Kodo (Paspalum scrobiculatum L.) based Soy Fortified Ready to Eat Extruded Snacks using Response Surface Methodology. Indian Journal of Sciences and Technology. 2016; 9(4):1–6.

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.