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Twin-screw extrusion of rice flour without a die: effect of barrel temperature and screw speed on extrusion and extrudate characteristics.

Manisha, Guha and Zakiuddin Ali, S. and Suvendu, Bhattacharya (1997) Twin-screw extrusion of rice flour without a die: effect of barrel temperature and screw speed on extrusion and extrudate characteristics. Journal of Food Engineering, 32 (3). : 251-267 ; 28 ref.

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Abstract

Effects of extrusion variables (barrel temp. and screw speed) on extrusion system parameters (torque and specific mechanical energy) and product attributes (bulk density, water absorption capacity, water solubility index, in vitro starch digestibility) during the extrusion cooking of rice flour were examined. Barrel temp. of 80-120C and screw speeds of 200-400 rpm were used to extrude rice flour with 14% moisture content through a twin-screw extruder without a die. Barrel temp. had the greatest effect on system parameters and rice extrudate attributes, with a smaller effect from screw speed. Extrusion at 100C and 300 rpm required the least specific mechanical energy (317 kJ/kg) and produced low torque (39%) during extrusion, but gave an extrudate with desirable properties and good in vitro starch digestibility. There was a positive linear relationship (r = 0.78; P <less than or equal to> 0.01) between specific mechanical energy and bulk density. It is concluded that extrusion of rice flour without a die may be useful for producing processed rice flours with a high water absorption index and in vitro starch digestibility.

Item Type: Article
Uncontrolled Keywords: EXTRUSION-; FLOURS-CEREAL; RICE-; RICE-FLOUR
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2008 07:04
Last Modified: 23 Oct 2018 10:26
URI: http://ir.cftri.com/id/eprint/7799

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