Valorization of deoiled rice bran by development and process optimization of extrudates

被引：6

作者：

Sharma R. ^{[1
]}

Srivastava T. ^{[1
]}

Saxena D.C. ^{[2
]}

机构：

[1] Bhai Gurdas Institute of Engineering & Technology, Sangrur, Punjab

[2] Deptt. of Food Engineering and Technology, SLIET, Longowal, Punjab

来源：

Engineering in Agriculture, Environment and Food | 2019年 / 12卷 / 02期

关键词：

Deoiled rice flour; Extrusion parameters; Physical properties; Rice flour;

D O I：

10.1016/j.eaef.2018.12.005

中图分类号：

学科分类号：

摘要：

The purpose of this study was to develop extruded snack products using a blend of rice flour, corn flour and deoiled rice bran. Effects of feed moisture (12%–18%), barrel temperature (86 ⁰ C-154 °C) and screw speed (116–284 rpm) on the product properties like lateral expansion (LE), bulk density (BD), water absorption index (WAI), water solubility index (WSI) and hardness (H) were investigated. All these physical properties of extruded snacks were found to be significantly affected by changes in moisture, temperature and screw speed. The regression models for product responses like lateral expansion, bulk density, water absorption index, water solubility index and hardness were highly significant (p ≤ 0.001). The optimized extruded product was obtained at moisture content of 13%, barrel temperature 140 °C, and 203 rpm of screw speed. It was revealed that deoiled rice bran can be incorporated to produce snack products with desirable quality characteristics. © 2018

引用

页码：173 / 180

页数：7

共 50 条

[31] Optimization of Process Parameters Using Response Surface Methodology for Enrichment of Rice Bran Oil
Eswaraiah, C.
SEPARATION SCIENCE AND TECHNOLOGY, 2015, 50 (14) : 2147 - 2154
[32] Statistical media and process optimization for biotransformation of rice bran to vanillin using Pediococcus acidilactici
Kaur, Baljinder
Chakraborty, Debkumar
INDIAN JOURNAL OF EXPERIMENTAL BIOLOGY, 2013, 51 (11) : 935 - 943
[33] Optimization of enzymatic degumming process for rice bran oil using response surface methodology
Jahani, Mehran
Alizadeh, M.
Pirozifard, M.
Qudsevali, A.
LWT-FOOD SCIENCE AND TECHNOLOGY, 2008, 41 (10) : 1892 - 1898
[34] Cascading valorization of defatted rice bran for lactic acid fermentation and biogas production
Herrmann, Christiane
Bose, Raj Shekhar
Neu, Anna-Katrin
Schneider, Roland
Alexandri, Maria
BIOFUEL RESEARCH JOURNAL-BRJ, 2024, 11 (03):
[35] Cascading valorization of defatted rice bran for lactic acid fermentation and biogas production
Herrmann, Christiane
Bose, Raj Shekhar
Neu, Anna-Katrin
Schneider, Roland
Alexandri, Maria
Biofuel Research Journal, 2024, 11 (03) : 2146 - 2167
[36] Process optimization for yam flour incorporated in expanded extrudates
KC, Yadav
Rajbanshi, Ranjit
Katuwal, Nirat
Dhungana, Pramesh
Subba, Dilip
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2021, 24 (01) : 1252 - 1264
[37] Changes in the blood constituents in adult crossbred cattle fed on restricted and ad lib. deoiled rice bran
Singh, AS
Singh, P
Pathak, NN
INDIAN JOURNAL OF ANIMAL SCIENCES, 2003, 73 (11): : 1281 - 1284
[38] Potential feeding value of deoiled rice bran by Japanese quails. 2. Effect on nutrient utilization
Bhanja, SK
Verma, SVS
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 2001, 14 (08): : 1144 - 1148
[39] Potential feeding value of deoiled rice bran by Japanese quails. 1. The metabolisable energy content
Bhanja, SK
Verma, SVS
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 2001, 14 (05): : 680 - 683
[40] NUTRIENT UTILIZATION STUDIES IN GROWING CROSSBRED CALVES FED ACID-TREATED DEOILED RICE BRAN IN THEIR RATION
PRASAD, CS
SAMPATH, KT
SHIVARAMAIAH, MT
SAMPATH, SR
PRABHAKAR, MR
HALEEM, MA
INDIAN JOURNAL OF ANIMAL SCIENCES, 1990, 60 (11): : 1360 - 1363

← 1 2 3 4 5 →