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KMID : 0380619900220010105
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 1 p.105 ~ p.109
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Effects of Raw Material and Extrusion Cooking Conditions on Physical and Chemical Properties of the Puffed Rice Extrudate
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Abstract
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A laboratory scale co-rotating twin-screw extruder (D24 mm, L/D -14) was used for the extrusion of rice, which could be used for a puffed rice snack. As screw speed of the extrusion cooker was increased from 200 to 360 rpm, air cells structure of the extrudate from glutinous rice powder was improved to small and uniform air cells, and the moisture conetent of rice powder should be maintained to 15-17.5% for better texture of the extrudate. Objective and sensory texture of the extrudate from powder was better than those from grits, and there was no significant difference in textural properties between extrudates made with .rice and glutinous rice.
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