Academic literature on the topic 'Rice flour Food Cooking (Rice flour) Extrusion process'

Various food by-products were incorporated into rice grits and submitted to extrusion cooking to produce fortified extruded food products. The blends of various formulations of durum clear flour (8—20%), partially defatted hazelnut flour (PDHF) (5—15%), fruit waste blend (3—7%) and rice grits were extruded using single screw extruder. Response surface methodology was used to evaluate the effects of process variables, namely the feed moisture content (12—18%), barrel temperature (150—175 °C) and screw speed (200—280 rpm), and change in feed composition on total phenolic content, antioxidant activity, percent starch gelatinization and starch digestibility of the extrudates. Extrusion cooking process significantly increased the level of phenolic compounds and starch digestibility of extruded products. Increasing PDHF and fruit waste content caused increase in total phenolic content and antioxidant activity of the extruded samples, whereas percent starch gelatinization and digestibility values decreased. Moisture content and temperature significantly influenced the total phenolic content, antioxidant activity, percent starch gelatinization and starch digestibility values. In extruded samples, positive correlations were determined between antioxidant activity and total phenolic matter and percent starch gelatinization and the starch digestibility values, respectively.

Entomophagy, or the practice of consuming insects, can provide a nutritious relief to many malnourished people. Currently, two billion people from over 113 countries consume some 2,000 recorded edible insects as part of their traditional diets. Many of these insects contain adequate amounts of protein, fat, vitamins, and minerals that are comparable to commonly eaten livestock. Accordingly, the goal of this study was to investigate the feasibility of incorporating edible insect flours in an extruded rice product. Four formulations were developed, including cricket or locust flours at 10 or 15% addition levels, respectively. The extrusion was easier to proceed when making the two cricket formulations than making the two locust formulations. This could be attributed to higher fat content and lower dietary fibre in cricket flour, which may have enhanced the extrusion process to some extent. Nutritional analysis suggested these insect rice formulations are good sources of protein, fat, dietary fibre and iron. Physicochemical properties of the novel insect rice products were assessed against a reference, market brown rice. Overall, the insect rice was found to have darker colour than the reference and to be softer and stickier in texture after cooking. Sensory evaluations involving 120 untrained panellists suggested cricket formulations at 10% and 15% levels were well accepted based on colour, aroma, flavour and mouthfeel. Both cricket formulations warrant continuing optimisation, however, the 15% locust formulation was least preferred by the sensory panel. In conclusion, as a staple food providing 20% of the world’s dietary energy and consumed by more than 1 billion people, rice is an ideal vehicle to deliver nutrients carried by edible insects. The incorporation of insect flours in processed foods such as extruded rice products can greatly promote the consumer acceptance by disguising the ‘yuck’ factor associated with intact insects.

Abstract Vegetable processing in food industry results in significant amount of by-products – peel, mark, bark, seeds still rich in bioactive compounds. Apple, carrot and pumpkin peel and mark may be used for production of crispbreads as functional ingredients. The objective of this study is to investigate the stability of total phenolic content (TPC) and antioxidant activity after high temperature and short time (HTST) extrusion cooking of a wheat and rice-based crispbreads with addition of apple, carrot and pumpkin by-products obtained after juice extraxtion and dried. Raw materials for crispbread production were wheat flour, rice flour, wheat bran (72%, 24% and 4% respectively) with addition of microwave–vacuum dried by-product powder in different amount (5%, 10%, 15%, 20%). Extrusion process was performed by using a laboratory singlescrew extruder GÖTTFERT 1 screw Extrusiometer L series (Germany). Total phenolic content (TPC) was determined using the Folin Ciocalteu method. Antioxidant activity was evaluated by free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant scavenging activity using a modified colorimetric method. Comparing different raw formulations, it was observed that the TPC of the apple by-product flour was significantly higher (p < 0.05) than in carrot and pumpkin flour. TPC in cereal-based crispbread was 36.06±1.15 before extrusion and 13.90±1.01 mg GAEg-1 DW (milligram Gallic acid equivalent per 100 g of dry weight (mg GAE 100 g−1 DW) after extrusion. Addition of apple BPF increased TPC in crispbreads to 106.25±2.08, carrot BPF 84.73±3.45 and pumpkin BPF to 108.82±1.04 mg GAEg−1 DW. Antioxidant activity of control sample was 1.07±0.01mg TE (Trolox equivalents) g−1 DW but in samples with addition of 20% apple by-products, it reached 3.77±0.02 TE g−1 DW for samples wih 20% carrot by-products reached 2.52±0.03TE g−1 DW and for samples wih 20% pumpkin by-products reached 3.77±0.02 TE g−1 DW.

Abstract The physicochemical properties of puffed rice snack base (PRSB) prepared via extrusion cooking under various feed moisture contents and screw speeds were investigated. The moisture content, screw speed, and soy flour type significantly (p < 0.05) affected the physicochemical properties of PRSB viz; size, density, porosity, color, breaking strength, crystallinity, water absorption index (WAI) and water solubility index (WSI). While, a slight effect on pasting properties was observed between PRSB added with defatted and full-fat soy flour, respectively. Soy flour lipids significantly (p < 0.05) influenced extrusion cooking conditions especially at high screw speed and feed moisture content. The result revealed that extrusion cooking with addition of full-fatty soy flour can be exploited as a viable method to produce PRS with a high expansion ratio and low breaking strength at recommended extrusion conditions of feed moisture content of 19 % and screw speed of 300 rpm.

The increase population affects an increase in total of consumption of Indonesian people towards rice, which encourages Indonesia to import rice. One of the alternatives that can be done is by using potential non-rice raw materials such as tubers. In this study, the raw materials for composite flour from cassava (Manihot esculenta), corn (Zea mays) and black soybeans (Glycine Sojo) were used, which are the basic ingredient for analog rice. The purpose of this study was to examine the effect of raw material composition on nutritional value (carbohydrate, protein, fat, water and ash content) analog rice compared to ordinary rice, examine the physico-chemistry (kamba density, water absorption and cooking time) of analog rice compare to paddy rice and also to define raw material composition and best temperature, organoleptic test covering color, aroma, texture and taste. The process of making analog rice consists of several stages of research, such as the stage of making composite flour, cooking the composite flour dough, making analog rice, drying analog rice and analyzing the results. The variables used were the ratio of flour composition and the effect of extrusion temperature. Based on proximate analysis on various compositions, obtained sample 5 (60% cassava flour, 15% corn flour and 25% black soybean flour) as analog rice with the best formulation. Based on the proximate analysis of the effect of temperature, the temperature was 75 °C as the optimum temperature for the extraction process. The results of the physical analysis of the best analog rice in this study showed that analog rice from a composite of cassava flour, corn flour and black soybean flour had a kamba density of 0.46 g / mL, a water absorption capacity of 60.52% and a cooking time of 46 minutes. In this sample, analog rice has a texture, aroma and appearance similar to rice in general, although analog rice from composite flour tends to have a savory taste arising from black soybeans.

Pregelatinized rice flour is one of ingredients that can reduce oil uptake. Gelatinization can be processed by drum drying, extrusion, and steaming. The aim of this research was to know the effect of gelatinization rice flour by drum drying, extrusion, and cooking rice on water holding capacity, degree of gelatinization, and oil uptake. Oil uptake was analyzed by using food model that substituted with 50 % pregelatinized flour. Results indicated that degree of gelatinization and water holding capacity of pregelatinized flour by drum drying was higher than extrusion and cooking rice. The highest reducing oil uptake of product was produced using pregelatinized flour by drum dryer was 33.70 % while by extruder which was 13.32 % and rice cooker was 10.09 %ABSTRAKTepung beras pragelatinisasi merupakan salah satu ingredien yang dapat mengurangi penyerapan minyak. Proses gelatinisasi dapat dilakukan dengan metode pengeringan drum, ekstrusi, dan pengukusan. Penelitian ini bertujuan untuk mengetahui pengaruh teknik gelatinisasi tepung beras dengan pengeringan drum, ekstrusi, dan pemasakan nasi terhadap daya ikat air, derajat gelatinisasi dan penyerapan minyak. Penyerapan minyak dianalisis dengan menggunakan model pangan yang telah disubtitusi 50 % tepung pragelatinisasi. Hasil penelitian menunjukkan bahwa derajat gelatinisasi dan daya ikat air pada tepung pragelatinisasi dari pengeringan drum lebih tinggi daripada proses ekstrusi dan pemasakan nasi. Penurunan penyerapan minyak tertinggi dihasilkan pada produk dengan penggunaan tepung pragelatinisasi pengeringan drum yaitu 33,70 %, sedangkan ekstruder sebesar 13,32 % dan pemasak nasi sebesar 10,09 %.

Orientador: Ahmed Attia El-Dash
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-09T10:21:41Z (GMT). No. of bitstreams: 1 Nabeshima_ElizabethHarumi_D.pdf: 3097984 bytes, checksum: 77e08e594e028d38f49a3e8469958214 (MD5) Previous issue date: 2007
Resumo: Esta pesquisa consistiu em apresentar uma alternativa de utilização da farinha de arroz através da modificação química (fosfatação ou acetilação), agregando-lhe valor e possibilitando ampliar sua utilização como ingrediente alimentício, especialmente na produção de massas alimentícias instantâneas sem glúten. Inicialmente a farinha de arroz foi modificada quimicamente, sendo acetilada ou fosfatada, utilizando-se anidrido acético (0,465; 1,500; 4,000; 6,500 e 7,535g/100g farinha) ou oxicloreto de fósforo (0,018; 0,030; 0,059; 0,088 e 0,100g/100g farinha), respectivamente. Observou-se que a adição de grupos químicos modificou as propriedades de viscosidade, propriedades térmicas e características dos géis. As farinhas modificadas obtidas em diferentes graus de substituição foram utilizadas na formulação das massas alimentícias, misturada com farinha de arroz nativa, 0,5% de emulsificante (estearoil lactil lactato de sódio), água para obter 23% de umidade final e a seguir submetida ao processo de extrusão termoplástica (Brabender de rosca única). Foi utilizada a Metodologia de Superfície de Resposta do tipo composto central rotacional de 2a ordem, para estudar os efeitos físicos, de cozimento da massa alimentícia, de textura e de propriedades de pasta das variáveis independentes. Numa primeira etapa foram estudados teores de anidrido acético utilizados no preparo das farinhas de arroz acetiladas e temperaturas da penúltima zona do extrusor (84; 90; 105; 120 e 126°C) e numa segunda etapa, teores de oxicloreto de fósforo utilizado na formulação de farinhas de arroz fosfatadas e as mesmas condições de temperatura da 2a zona do extrusor citada acima. Observou-se que a combinação de farinha de arroz acetilada e utilização de temperaturas de extrusão menores que 120°C no preparo de massas alimentícias resultaram na diminuição do índice de solubilidade em água (ISA) e das propriedades de cor (valor a e b). A perda de sólidos aumentou com o aumento das duas variáveis, sendo que o maior valor obtido (8,89%) foi ainda considerado aceitável. A elasticidade sofreu influência somente da temperatura, onde o seu aumento provocou valores baixos desta propriedade. Na segunda etapa, usando farinha de arroz fosfatada para produção de massas alimentícias, a temperatura de extrusão afetou principalmente o índice de absorção de água (IAA), o índice de solubilidade em água (ISA) e as propriedades de viscosidade. As concentrações de oxicloreto de fósforo na farinha modificada tiveram maior influência sobre as propriedades de cozimento e de textura. A combinação dessas variáveis, nas condições utilizadas, resultou na diminuição do IAA e do peso das massas cozidas e aumento da adesividade e do tempo de cozimento. As massas alimentícias apresentaram tempos de cozimento entre 3,40 a 5,30 minutos
Abstract: This research consisted to present an alternative use to rice flour modified chemically (phosphatation or acetylation), adding value and increasing its use as food ingredient, specially in gluten free instant pasta production. The rice flour was modified chemically, being acetylated or phosphated, using acetic anhydride (0.465; 1.500; 4.000; 6.500 and 7.535g/100g flour) or phosphorus oxychloride (0.018; 0.030; 0.059; 0.088 and 0.100g/100g flour), respectively. It was observed that the addition of chemical groups modified the viscosity, thermal and gel properties. To the pasta formulation, each modified flour with different degree of substitution was mixed with native rice flour, 0.5% emulsifier (sodium stearoyl lactylate), water to obtain 23% final humidity and submitted to thermoplastic extrusion (Brabender single-screw). Response Surface Methodology of the type central rotational composed of 2a order was used to study the physical, pasta cooking properties, texture and pasta properties of the independent variables. In the first stage, it were studied the percentage of acetic anhydride used in the rice flour acetylation and temperature of the 2ª zone of extruder (84; 90; 105; 120 and 126°C) and in the second stage, the percentage of phosphorus oxychloride used in the rice flours phosphation and the same temperature of the 2a zone of extruder cited above. It was observed the combination of acetylated rice flour and estrusion temperature smaller than 120°C, showed a reduction of the water solubility index (WSI) and of the properties of color (value a and b). The solids loss increased with increase of both variables, but the higher value (8.89%) was still adequate. The elasticity suffered influence only the temperature, it increased with the decreasing of this value. In the second stage, using for phosphated flour, the extrusion temperature affected mainly the cooking and color properties of the pastas. The modified flour with phosphorus oxychloride influenced the texture and cooking properties. The combination of these variables, in the used conditions, resulted in decreasing of gain of weight and increasing of stickness and the cooking time. The pasta showed cooking time between 3.40 to 5.30 minutes
Doutorado
Doutor em Tecnologia de Alimentos