Preparation of Novel Analog Rice Produced from Different Carbohydrates Resources and Defatted Soy flour

Abstract

This work is an attempt to provide a product similar to rice in shape and eating characteristics to reduce the rise in prices. As a result of reducing the cultivated area of rice due to the high water needs and the conditions of water poverty that many countries of the world suffer from in the presence of new climate changes. By using different cheap carbohydrate sources (broken rice fraction powder BRFP, broken pasta fraction powder BPFP, maize flour MF, white sweet potato puree WSPP and defatted soybeans flour DSF ) in different 6 blends . using the thermal extrusion technology. The fortification was made with defatted soy flour in the alternative rice mixtures in relative to the control sample (paddy rice).The chemical composition of the alternative rice mixtures was studied and it was noted that protein, fat, fiber and ash were higher in the alternative rice mixtures compared to the control. Where it was in the control 7.3% ,0.8%, 0.6% and 1% respectively. In mixture B3, it reached 13.3%, 1.3%, 2% and 1.9% respectively. The physical properties of each tested sample were studied: The thousand-grain weights increased from 16.4 g in the control to 18g identified in sample B3, and the percentage of amylose increased from 19% in the control to 23.3% identified in sample B2.