Quality improvement of fresh extruded rice ‐ shaped kernels by microwave‐aided puffing technology

Abstract

Extrusion technology is one of the modern technologies in food industry (Sayanjali et al., 2019), which is a highly efficient processing method at low cost by combining several unit operations such as mixing, cooking, and forming (Gopirajah & Muthukumarappan, 2018). In our previous study, a kind of fresh extruded rice-shaped kernels (FER) with oat, rice flour, and defatted flaxseed meal was prepared. Oat is a good food material being rich in nutrients, such as protein, unsaturated fatty acids, and dietary fiber (DF), which is considered a healthy cereal and often has been used in extruded food (Sandrin et al., 2018). Rice is easy to digest, white color, mild flavor, nonallergenic, and good processability, which is commonly used to change raw material rheology properties and produce gluten-free foods (Kang et al., 2015). Defatted flaxseed meal, the main by-product of the flaxseed oil extraction process, used to be wasted as simple animal feed in China. Nowadays, flaxseed is considered to be the richest source of plant lignans, which are polyphenolic compounds and have shown a wide spectrum of health beneficial effects including antioxidative, antiviral, and antitumorigenic

Process optimization of wheat flour crisp puffing by radio frequency and the accompanying property changes of starch

“…Due to the fast rate heating of RF, the temperature of both the food material and the water rises rapidly, as does the vapor pressure, which creates a pressure gradient inside the material. When the pressure increases to a certain threshold, water vapor is suddenly released, and eventually, the food raw materials are puffed, and porous structures are formed (Chang et al., 2018; Wang et al., 2020). These two mechanisms underpinning the process currently comprise much of what is known about RF‐induced puffing, and little further study has been conducted into how the process can be optimized.…”