挤压
食品科学
挤压蒸煮
味道
淀粉
水分
食品技术
材料科学
生物技术
化学
复合材料
生物
作者
Chandrakant Genu Dalbhagat,Dipendra Kumar Mahato,Hari Niwas Mishra
标识
DOI:10.1016/j.tifs.2019.01.001
摘要
Rice is one of the major cereal crops that act as an attractive material for the manufacture of ready-to-cook (RTC) products like pasta, noodles, ready-to-eat (RTE) breakfast cereals, modified starch, weaning foods, snack foods, pet foods, and dried soup, because of its colour, bland taste, flavour as well as good processing characteristics. Extrusion is the most versatile processing technology used in the food industry to develop the product having better nutritional, functional and sensory characteristics. This technique enables the control of the different processes like mixing, heating, cooking, shearing, and shaping of products. This review highlights the research work on the use of extrusion process technology to produce rice and rice-based products. The extrusion process parameters namely feed moisture, barrel temperature, screw speed, and feed rate markedly affect the product quality and their acceptability among consumers. Emphasis has been given on the effects of feed mixture composition or ingredients and the extrusion process parameters on physicochemical, textural, pasting, thermal and nutritional properties of the rice extrudates.
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