Effect Of Extrusion Conditions On Physicochemical  Properties Of Snacks From Commonly Grown Rice  Varieties Of Kashmir

Munazah Mehraj; H R Naik; Syed Zameer

doi:10.48165/

Authors

Munazah Mehraj Division of Post Harvest Technology, S.K. University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar 190 025, Jammu & Kashmir (India)
H R Naik Division of Post Harvest Technology, S.K. University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar 190 025, Jammu & Kashmir (India)
Syed Zameer Division of Post Harvest Technology, S.K. University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar 190 025, Jammu & Kashmir (India)

DOI:

https://doi.org/10.48165/

Keywords:

Extrusion, feed moisture content, barrel temperature, rice, snacks

Abstract

Five varieties of rice viz., ‘Shalimar Rice-I’, ‘Jhelum’, ‘K-332’, ‘China-1039’ and ‘Pusa Sugandh’, commonly grown in Kashmirvalley were assessed for their extrusion behaviour. The rice obtained from above varieties was ground to flour and subjected to extrusion processing. The experiment was laid down in factorial completely randomized design with 3 feed moisture levels (14, 6 and 18%) and 3 barrel temperature levels (120, 140 and 160oC). The screw speed of 500 rpm was kept constant throughout the experiment. The effects of feed moisture and barrel temperature on system parameters (specific mechanical energy) product characteristics (density, expansion, water absorption index (WAI), water solubility index (WSI), texture (hardness) and colour of expanded rice snacks were studied. The study revealed that bulk density, WAI, L* value (whiteness) and hardness of snacks showed increase with increase in moisture content and decrease with increase in barrel temperature. Volume expansion ratio, WSI and a* (redness) and b* (yellowness) values showed decrease with increase in moisture and increase with rise in barrel temperature. The ogranoleptic evaluation revealed 14% moisture content and 160oC barrel temperature as most appropriate conditions for development of extruded snacks, irrespective of the variety used. Further, based on the physico-chemical and sensory attributes rice varieties ‘Shalimar Rice 1’ and ‘Jhelum’ were most suitable for development of snacks using extrusion technology.

Downloads

Download data is not yet available.

References

Altan, A., McCarthy, K.L. and Maskan, M. 2008. Twin-screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing conditions. Journal of Food Engineering, 89: 24-32.

Anastase, H., Xiaolin, D. and Tao, F. 2006. Evaluation of flour modified by extrusion cooking. Journal of Cereal Science, 43: 38-46.

Anderson, R.A., Conway, H.F., Pfeife, F.F. and Griffin, Jr. E.L. 1969. Gelatinization of corn grits by roll-and extrusion-cooking. Journal of Cereal Science, 14: 4-7.

Anonymous, 2015. Rice Production and Consumption by Country and Geographical Region, United States Department of Agriculture, Washington, USA.

Bhat, M.M. and Shah, A.R. 2011. Agricultural land use and cropping pattern in Jammu and Kashmir. Research Journal of Agricultural Science, 2: 710-712.

Chiang, C.Y. and Johnson, J.A. 1977. Gelatinization of starch in extruded products. Cereal Chemistry, 54: 436-443.

Collona, P., Doublier, J.L., Melcion, J.P., Monredon, D.F. and Mercier, F. 1984. Physical and molecular modification. Cereal Chemistry, 61: 539-543.

Collona, P., Tayeb, J. and Mercier, C. 1989. Extrusion Cooking of Starch and Starchy Products. American Association of Cereal Chemists, St. Paul, Minnesota, USA.

Faubion, J.M., Hoseney, R.C. and Seib, P.A. 1982. Functionality of grain components in extrusion. Cereal Foods World, 27(5): 207-212.

Fletcher, S.I., Richmond, P. and Smith, A. 1985. An experimental study of twin-screw extrusion cooking of maize grits. Journal of Food Engineering, 4: 291-312.

Gropper, M., Moraru, C.I. and Kokini, J.L. 2002. Effect of specific mechanical energy on properties of extruded protein-starch mixtures. Cereal Chemistry, 79: 429-433.

Guy, R.C.E. and Horney, A.W. 1988. Extrusion and co-extrusion cereals. pp. 331-349. In: Food Structures-its Creation and Evaluation (eds. V.V. Blanshard and J.R. Mitchell), Woodhead

Munazah Mehraj et al.

Publishing, Nottigham, UK.

Halek, G.W. and Chang, K.L.B. 1992. Effect of extrusion operation variables on functionality of extrudates. Food Extrusion Science and Technology, I: 677-691.

Harper, J.M. 1981. Extrusion of Foods. CRC Press, Boca Raton, Florida, USA. Ilo, S. and Berghofer, E. 1999. Kinetics of colour changes during extrusion cooking of maize grits. Journal of Food Engineering, 39: 73-80.

Kadan, R.S., Bryant, R.J. and Pepperman, A.B. 2003. Functional properties of extruded rice flour. Journal of Food Science, 68: 1669-1672.

Kumar, N., Sarkar, B.K. and Sharma, H.K. 2010. Development and characterization of extruded product of carrot pomace, and rice flour. African Journal of Food Science, 6(3): 7-10. Launay, B. and Lisch, J.M. 1983. Twin-screw extrusion cooking of starches: Flow behavior of starches pastes, expansion and mechanical properties of. Journal of Food Engineering, 2: 259-280.

Lawton, B.T. and Handerson, B.A. 1972. The effect of extruder variables on the gelitinization of corn starch. The Canadian Journal of Chemical Engineering, 50: 168-172.

Mason, W.R. and Hoseney, R.C. 1986. Factors affecting the viscosity of extrusion cooked wheat starch. Cereal Chemistry, 63: 436-441.

Meng, X., Threinen, D., Hansen, M. and Driedger, D. 2010. Effects of extrusion conditions on system parameters and physical properties of chickpea flour based snack. Food Research International, 43: 650-658.

Mercier, C. and Feillet, P. 1975. Modification of carbohydrate components by extrusion-cooking of cereal products. Cereal Chemistry, 52: 283-297.

Panaswat, N., Jangchud, K., Jangchud, A., Wuttjumnong, P., Saalia, F.K. and Eitenmiller, R.R. 2008. Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks. Lebensmittel-Wissenschaft und-Technologie, 41: 632- 641.

Patil, R.T., Berrios, J.A.G. and Swansons, B.G. 2007. Evaluation of methods for expansion properties of legumes extrudates. Applied Engineering in Agriculture, 23: 777-783. Snedecor, G.W. and Cochran, W.G. 1967. Statistical Methods. The Iowa State University Press, Iowa, USA.

Stojceska, V., Ainsworth, P., Plunkett, A., Ilbanoglu, E. and Ilbanoglu, S. 2009. Cauliflower by product as a new source of dietary fibre, antioxidant and proteins in cereal based ready to eat expanded snacks. Journal of Food Engineering, 87: 554-563.

Yagci, S. and Gogus, F. 2008. Response surface methodology for evaluation of physical and fuctional properties of extruded snacks foods developed from food by-products. Journal of Food Engineering, 86: 122-132