Evaluation of rice flour modified by extrusion cooking

Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology

“…The increased temperature would yield a lower melt viscosity and increased longitudinal expansion, while the melt viscosity would be lowered and cause a decrease in sectional expansion. Similar observations of the effect of temperature on product expansion were reported for corn starch, corn grits and rice flour (Chinnaswamy and Hanna 1988;Ali et al 1996;Hagenimana et al 2006). The expansion ratio decreases with the decrease of screw speed.…”

The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates

“…The water content was found to exert the most important effect on the starch conversion during an extrusion process. The maximum starch conversion occurs at low water contents and high temperatures (HAGENIMANA; DING; FANG, 2006). The response surface plot of Figure 1, obtained from Equation 1, shows that the highest values of WAI were obtained for the highest values of water content.…”

“…The moisture content is one of the most important variables in the extrusion processing of starches, and its effect has been studied by many authors in recent years. Ding et al (2005) and Hagenimana, Ding and Fang (2006) studied the effects of moisture content on rice flour extrudates. Thymi et al (2005) and Ding et al (2006) evaluated the effect of the moisture content on maize and wheat starch extrudates, respectively.…”

“…Ding et al (2005) and Hagenimana, Ding and Fang (2006) studied the effects of moisture content on rice flour extrudates. Thymi et al (2005) and Ding et al (2006) evaluated the effect of the moisture content on maize and wheat starch extrudates, respectively. Moisture highly contributes to physical changes in the starch structure, such as gelatinisation, melting, and molecular degradation.…”

Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties

“…An increase in the barrel temperature and screw speed might increase the degree of superheating of water in the extruder thus enhancing bubble formation and also a decrease in melt viscosity (Fletcher et al 1985;Lawton et al 1985). Bulk density values decreased when the extrusion temperature and the screw speed increased due to starch gelatinization (Hagenimana et al 2006;Case et al 1992). As gelatinization increases, the volume of extruded products increases and bulk density decreases.…”