Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review

Publication date: Available online 5 January 2019Source: Trends in Food Science & TechnologyAuthor(s): Chandrakant Genu Dalbhagat, Dipendra Kumar Mahato, Hari Niwas MishraAbstractRice 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. The 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. The emphasis has been given on the effects of the feed mixture composition or ingredients and the extrusion process parameters on physicochemical, textural, pasting, thermal and nutritional properties of the rice extrudates.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research