Effect of Extrusion Compression Ratio and Particle Size of Rice on the Sectional Expansion Index of Third-Generation Snacks

Autor:	Diana Vicente-Jurado, Purificación García-Segovia, José Daniel Gutiérrez-Cano, Javier Martínez-Monzó, José Manuel Catalá-Civera, Marta Igual-Ramo
Jazyk:	angličtina
Rok vydání:	2023
Předmět:	extrusion microwaves rice flour rice grits 3G snacks Plant ecology QK900-989 Animal biochemistry QP501-801 Biology (General) QH301-705.5
Zdroj:	Biology and Life Sciences Forum, Vol 26, Iss 1, p 69 (2023)
Druh dokumentu:	article
ISSN:	2023-1512 2673-9976
DOI:	10.3390/Foods2023-15121
Popis:	Third-generation (3G) rice pellets were obtained using rice flour (RF) and rice grits (RG), raw materials of similar compositions but different particle sizes. The samples were mixed with water to 25% moisture and extruded using a laboratory single-screw extruder (Kompakt KE 19/25 extruder) and three compression ratios (1:1, 2:1, and 3:1). The pellets were expanded using a microwave oven subjected to 1000 W/g power. After evaluating the expansion kinetics and the sectional expansion index (SEI), it was observed that the 3:1 compression ratio allowed for greater expansion, while the particle difference showed no significant difference (p > 0.05) in the SEI.
Databáze:	Directory of Open Access Journals
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