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Assessment of Textural Properties of Brown Rice based Ready to Eat Extrudate Snacks Blended with Water Chestnut and Safed Muesli Powder
Objective: The main objective of this finding was to assess the textural properties of brown rice based ready to eat extrudate snacks blended with water chestnut and safed muesli powder. Method/Statistical Analysis: Extrusion cooking technology was used for the production of extruded snacks. In this research work, the effects of feed parameters i.e. feed moisture (10- 18 %), blend ratio of brown rice:water chestnut flour: safed muesli powder (80:18:2–80:10:10) and machine parameters of single screw extruder i.e. screw speed (120-200 rpm), barrel temperature (120-2000C) and die head temperature (160-2400C) on the textural properties of extrudates (i.e. hardness and crispiness) were analyzed using response surface methodology. Finding: Optimum parameters for highly acceptable products with 13% moisture content of feed and 3% concentration of safed muesli powder that were extruded at the screw speeds (180 rpm), barrel temperature (1880C) and die head temperature (1700C) presented the lower hardness (2.6 Kg) and higher crispiness (22). Application: Textural properties of ready to eat extrudate snacks are perceived by the final consumer as criteria of quality.
Brown Rice, Extrudate, Extrusion Cooking, Safed Muesli Powder, Textural Properties, Water Chestnut.
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