Journal of Food: Microbiology, Safety & Hygiene
Open Access

Abstract

Quality Evaluation of Extruded Rice Snack

Sokuntheary Theng, Lika Oeurn, Hasika Mith

Rice is one of the most commonly utilized components in extruded snacks and cereals because of its wide availability and exceptional expansion capabilities. Along with rice exports, there are many opportunities for the worldwide market in the diversification of value-added products (processed rice products). Therefore, the quality evaluation of extruded rice cereal is important to be studied. Extruded rice snack processing was conducted with CAR 11 rice type as raw material with amylose content of 40% by using a twin-screw extruder that had feed moisture of 18% with seven extrusion conditions: Zone 9 (100°C, 110°C, 125°C, 125°C, 125°C, 140°C and 140°C), die zone temperature (110°C, 110°C, 110°C, 125°C, 140°C and 140°C) and screw speed (200 rpm, 300 rpm and 400 rpm). After extrusion, the physicochemical of final extruded rice cereal was performed such as moisture content, water activity, pH, color of L* value, Water Absorption Index (WAI), Water Solubility Index (WSI), hardness and crispiness values of extruded rice cereal were (3.03% to 5.76%), (0.142 to 0.216 ± 0.002), (6.57 to 6.65 ± 0.06), (76.38 ± 0.32 to 86.55 ± 0.32), (6.30N ± 0.16 to 7.20N ± 0.18), (23.11 ± 3.39 to 41.23 ± 0.36), (18.67 ± 0.24 to 38.93 ± 1.51), (18.2 ± 1.22 to 27.9 ± 1.37), respectively. The results obtained showed an increase in temperature, decrease in moisture content and color of L*, increase in WAI, WSI and hardness. On the other hand, increasing screw speed lead to decreasing in WAI, crispiness and the color of the L* value but increasing in the texture of hardness. To conclude, the extrusion processing by a twin-screw extruder has a slight effect on the physicochemical quality of extruded rice snacks. In condition, extrusion condition C3 (zone 10 at 110°C and a die zone at 125°C with a 200 rpm screw speed) provides extruded rice cereal of good quality and characteristic, with moisture content of 4.45%, water activity 0.173 ± 0.007, color of L* 80.75 ± 0.07, WAI 6.58 ± 0.33, WSI 23.11 ± 3.39, higher in crispiness 27.9 ± 1.37, also sensory evaluation was satisfied with overall 6.98 ± 1.28

Published Date: 2025-01-23;