Effects of soybean oil, cellulose, and SiO2 addition on the lubrication and product properties of rice extrusion

Su, Chung-Wen; Kong, Ming-Sheng

doi:10.1016/j.jfoodeng.2005.11.014

Cited by 14 publications

(18 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In general, the expansion of extrudate with lipid content above 5–6% is limited (Camire 2000). Conversely, Su and Kong (2007) found that adding 3% oil to rice before extrusion improved expansion. In the present work, increasing the lipid content by changing the oil/rice balance of the blend did not have a significant effect on the expansion ratio.…”

Section: Resultsmentioning

confidence: 99%

“…Moisture content has been found to have an effect on extrudate density, expansion, starch gelatinization, water absorption index (WAI), water solubility index (WSI), trypsin inhibitor activity, protein solubility, color and gruel viscosity. Effects of starch and lipid contents have also been reported (Faubion and Hoseney 1982b;Colonna et al 1989;Suknark et al 1997;Iwe and Ngoddy 1998;Desrumaux et al 1999;Hashimoto et al 2002;De Pilli et al 2005;Su and Kong 2007). However, in these studies, starch and lipid contents were always dependent variables, as changing one by changing the proportions of raw materials leads to a change in the other.…”

Section: Introductionmentioning

confidence: 89%

“…2002; De Pilli et al. 2005; Su and Kong 2007). However, in these studies, starch and lipid contents were always dependent variables, as changing one by changing the proportions of raw materials leads to a change in the other.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of Starch, Lipid and Moisture Contents on Extrusion Behavior and Extrudate Characteristics of Rice‐based Blends Prepared With a Very‐low‐cost Extruder

Hoan

Mouquet‐Rivier

Trèche

2010

J Food Process Engineering

View full text Add to dashboard Cite

Response surface methodology with a 3 × 3 factorial plan design was used to investigate the effects of starch content (60–70 g/100 g dry matter [DM]), lipid content (6.2–10.2 g/100 g DM) and moisture content (10–16 g/100 g wet matter [WM]) on extrusion behavior of rice‐based blends, on the physicochemical properties of extrudates, and the apparent viscosity of resulting gruels. The increase in starch content increased the loss of lipid, the expansion ratio, the degree of gelatinization (DG) of starch, and the water absorption index (WAI). Increasing lipid content resulted in higher loss of lipids and a lower WAI and water solubility index (WSI). Water content had the most influence. Increasing water content resulted in increased loss of lipids, higher moisture content of extrudates, and in lower die temperature, expansion ratio, DG, WAI and WSI. The high DG (≥91%) of all extrudates demonstrated that the very‐low‐cost extruder manufactured in Vietnam is suitable for the production of ready‐to‐eat infant flour. PRACTICAL APPLICATIONS This work tested and optimized the effect of blend composition on the characteristics of rice‐based extrudates obtained using a very‐low‐cost extruder (VLCE) manufactured in Vietnam and on derived gruels. Our results enable prediction of the characteristics of extruded products, when the starch, lipid and water contents of the blends are known. Thus, VLCE users will be able to choose the nature and relative proportion of ingredients to obtain extrudates with specific targeted characteristics. In addition, this study demonstrated that serious loss of lipids occurs during extrusion of blends with high lipid contents. To obtain the lipid content recommended for complementary food, it is thus preferable to add ingredients with high lipid content after extrusion. We conclude that this kind of VLCE manufactured in Vietnam is suitable for low‐cost production of instant flour with all the required characteristics for use as complementary foods for infants and young children after the age of 6 months.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 89%

See 1 more Smart Citation

Effects of Starch, Lipid and Moisture Contents on Extrusion Behavior and Extrudate Characteristics of Rice‐based Blends Prepared With a Very‐low‐cost Extruder

Hoan

Mouquet‐Rivier

Trèche

2010

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…There were many studies reported on rice flour with different process condition (Guha et al, 1998;Bryant et al, 2001;Kadan and Pepperman, 2002;Kadan et al, 2003;Ding et al, 2005;Guha and All, 2006) and rice flour mixed with other ingredients (ho et al, 1999;Su and Kong, 2007;Pansawat et al, 2008;Yang et al, 2008).…”

Section: Extrusion Cooking Of Ricementioning

confidence: 99%

“…The measurements were taken by using a vernior calliper. Mean value was taken from 10 random samples (Ding etal., 2005;Su and Kong, 2007).…”

Section: Cross Section Expansion (Ce %)mentioning

confidence: 99%

Selection of Rice Varieties Suitable for Rice Based Food Products

Fári¹

View full text Add to dashboard Cite

Investigation of the Nucleation During Extrusion Cooking of Corn Starch by A Novel Nucleation Die

Horvat

Ladiges

Schuchmann

2013

Food Bioprocess Technol

View full text Add to dashboard Cite

Effects of soybean oil, cellulose, and SiO2 addition on the lubrication and product properties of rice extrusion

Cited by 14 publications

References 19 publications

Effects of Starch, Lipid and Moisture Contents on Extrusion Behavior and Extrudate Characteristics of Rice‐based Blends Prepared With a Very‐low‐cost Extruder

Effects of Starch, Lipid and Moisture Contents on Extrusion Behavior and Extrudate Characteristics of Rice‐based Blends Prepared With a Very‐low‐cost Extruder

Selection of Rice Varieties Suitable for Rice Based Food Products

Investigation of the Nucleation During Extrusion Cooking of Corn Starch by A Novel Nucleation Die

Contact Info

Product

Resources

About