Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review

Dalbhagat, Chandrakant Genu; Mahato, Dipendra Kumar; Mishra, Hari Niwas

doi:10.1016/j.tifs.2019.01.001

Cited by 194 publications

(208 citation statements)

References 128 publications

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“…SME was the energy input received by the products and was provided by the extruder motor [22]. The range of SME values obtained in this experiment was from 0.08 to 0.54 kWh/kg (Table 2).…”

Section: Specific Mechanical Energy (Sme)mentioning

confidence: 86%

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Response Surface Method in Evaluating the Extrusion Effects on Molecular Degradation and Physical Properties of Sago Starch

Ansharullah

Wahyuni

Tamrin

et al. 2020

JSRR

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This study was aimed to measure the effect of extrusion on the molecular degradation and physical characteristics of the sago starch by employing response surface method. The starch was extruded in a twin screw extruder with moisture contents of 25, 32.5, and 40%; melt temperature of 86, 95 and 104oC; and screw speed of 100, 150, and 200 rpm. The extruded products were then analyzed for degree of molecular degradation, reducing sugars of the water soluble materials, water solubility index (WSI), water absorption index (WAI), enzyme susceptibility, gelatinization endothermic energy (∆H), and specific mechanical energy (SME). Increased mechanical and thermal energy input received by the products in the extruder gave rise to a significant degradation of the molecular weight of the macromolecules. It was believed that granule structures of the extruded starch have been reshaped. The extrusion process conditions did not significantly affect the WSI, WAI, reducing sugar content, and ∆H. All extruded samples had a much lower gelatinization endothermic energy than native starch.

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“…SME was the energy input received by the products and was provided by the extruder motor [22]. The range of SME values obtained in this experiment was from 0.08 to 0.54 kWh/kg (Table 2).…”

Section: Specific Mechanical Energy (Sme)mentioning

confidence: 86%

“…The extrusion conditions did significantly influence the content of the reducing sugars [21]. Dalbhagat et al [22] also reviewed that there was an increase in reducing sugars content because of the severe shearing during extrusion process.…”

Section: Water Soluble Reducing Sugarsmentioning

confidence: 99%

Response Surface Method in Evaluating the Extrusion Effects on Molecular Degradation and Physical Properties of Sago Starch

Ansharullah

Wahyuni

Tamrin

et al. 2020

JSRR

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“…The set-back viscosity is a measure of the viscosity recovered during the cooling of heated starch. This parameter demonstrates the recrystallization of gelatinized starch, with higher setback values indicating greater retrogradation (Dalbhagat et al, 2019). The setback viscosity was higher in the partially gelatinized rice and lower in the puffed rice, regardless of the rice type.…”

Section: Pasting Properties and Sem Analysismentioning

confidence: 95%

Influence of Partial Gelatinization Treatment on the Quality Changes of Puffed Rice

Lee

Yang

2020

pnf

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The objective of this study was to examine the quality enhancement of puffed products made with partial gelatinized waxy and non-waxy type rice. The partial gelatinization process increased water holding capacity of samples, regardless of the gelatinization time, with the puffed waxy rice exhibiting higher water holding capacities than the puffed non-waxy rice. The hardness of puffed rice using partial gelatinized waxy or non-waxy type rice was lower compared with non-partial gelatinized samples. Partial gelatinization also increased the final viscosity of the samples, which was decreased by the puffing treatment. The setback viscosity was higher in the partially gelatinized rice than in the non-gelatinized rice and was lower for the puffing treatment. The in vitro starch digestibility of waxy and non-waxy type rice was improved by a puffing treatment. These results suggest that puffed rice using partial gelatinization treatment enhances the quality and digestibility of soft-textured foods.

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“…RA can be obtained according to many approaches by using brown rice as the main raw material, with the addition of various additives and other nutrients using twin-screw extruders [15]. Additionally, emulsifiers have been used to improve textural quality and taste of RA [16][17][18]. The emulsifier can combine with amylose to form a spiral complex, which will delay crystallization of the starch molecule during the retrogradation process [19].…”

Section: Introductionmentioning

confidence: 99%

Dynamic Change of Polymer in Rice Analogues and Its Effect on Texture Quality

Zhang

Tian

Liu

et al. 2020

International Journal of Polymer Science

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Macromolecules will leach from the inside of rice analogues (RA) to the external environment and form escaping substances (ES) when boiling in water for a long time. Some escaped substances adhere to the surface of cooked rice analogues (CRA) to form an adhesive layer (AL), which has an important impact on the cooking quality of RA. In this study, hydrocolloids and emulsifier were added and formed RA. Physicochemical, structural, and textural properties of ES, AL, and CRA samples were analyzed to study the effect of hydrocolloids on cooking quality of RA. The results showed that SA inhibited the leach of molecules, reduced MW of AL, decreased starch content of ES and AL, decreased shear viscosity of RA, and enhanced hydrogen bonding interactions. Ca 2+ increased the dry matter content of CRA and AL, enhanced hydrogen bonding interactions of ES and CRA, and decreased MW of ES. Textural property results showed that the gelatinous properties of RA were enhanced after SA was added. The Ca 2+ in the solution increased the adhesiveness of RA, while decreasing their elasticity. This study explained how hydrocolloids affect the texture properties of RA at a molecular level.

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Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review

Cited by 194 publications

References 128 publications

Response Surface Method in Evaluating the Extrusion Effects on Molecular Degradation and Physical Properties of Sago Starch

Response Surface Method in Evaluating the Extrusion Effects on Molecular Degradation and Physical Properties of Sago Starch

Influence of Partial Gelatinization Treatment on the Quality Changes of Puffed Rice

Dynamic Change of Polymer in Rice Analogues and Its Effect on Texture Quality

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