Development of Nutritious Snack from rice industry waste using twin screw extrusion

Abstract

Abstract. Deoiled rice bran, a byproduct of rice milling industry was transformed into highly nutritious snack by the application of twin screw extrusion process. Response Surface Methodology (RSM) with four-factor-five level central composite rotatable design (CCRD) was employed to investigate the effects of extrusion conditions including moisture content of different raw flours, feed composition, barrel temperature and screw speed of extruder on properties of extrudates was studied. Second order quadratic regression model fitted adequately in the variation. The significance was established at P ≤ 0.05. The regression models can be used to interpret the effect of feed composition, moisture content, screw speed and barrel temperature on the properties of the final product. It was shown that higher rice bran in feed composition showed in minimum water absorption index and maximum water solubility index. Numerical optimization technique resulted in 123.83°C of barrel temperature, 294.68 rpm of screw speed, 13.94 % of feed moisture and 17.73 % of deoiled rice bran. The responses predicted for these optimum process conditions resulted water absorption index, 5.91468 g/g and water solubility index of 18.5553 % for the development of value added product with health benefits.

Application of Extrusion Technology and Optimization Studies in the Foodindustry

“…Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products.Innov. Alam, M.S., Pathania, S., Sharma, A. (2016).…”

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“…From this, it can be concluded that guava grit powder can be utilized in different food formulations. Snack foods in the modern life play a significant role, with the continuous growth of food processing industries, the demand for special type of snack foods is increasing tremendously (Sharma et al, 2016). Wheat flour is one of the best sources of protein materials and vitamins among the cereals, and its ability to provide sap during dough making is the most important technical basis of its use in snacks (Ring et al, 1988).…”