Details

Autor(en) / Beteiligte

• Dalbhagat, Chandrakant Genu
• Mahato, Dipendra Kumar
• Mishra, Hari Niwas

Titel

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

Ist Teil von

• Trends in food science & technology, 2019-03, Vol.85, p.226-240

Ort / Verlag

Cambridge: Elsevier Ltd

Erscheinungsjahr

2019

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• 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. •The review includes the effect of extrusion on the quality of the rice-based products.•The effect of incorporation of co-ingredients along with rice has been explained.•The extrusion process parameters and selection of the ingredients can be obtained for development of the rice-based product.