Abstract
The effect of screw speed, flow rate, barrel temperature and added moisture on physical characteristics of high moisture extruded rice starch was studied. the product physical characterization was made by measuring density, final moisture content and the maximum load force in a puncture test. Rice flour containing approximately 1.5% protein and 6% moisture was mixed with 55–65% (w/w) water and extruded in a co‐rotating twin screw extruder with a slit die. A two level factorial design was used to analyse each parameter. It was found that added moisture was the most important variable affecting the force‐deformation curve maxima, with the interaction between added moisture and barrel temperature exhibiting a less significant effect. Added moisture and flow rate each affected density, with the interaction between added moisture and screw speed showing a less significant effect. Temperature and flow rate affected final moisture interactively with added moisture, which was evidently the most important variable.
| Original language | English |
|---|---|
| Pages (from-to) | 503-514 |
| Number of pages | 12 |
| Journal | International Journal of Food Science & Technology |
| Volume | 29 |
| Issue number | 5 |
| DOIs | |
| Publication status | Published - Oct 1994 |
Keywords
- Extrusion process parameters
- Gelatinization
- High moisture doughs
- Product density
- Texture viscosity
- Wet extrusion