Journal of Food: Microbiology, Safety & Hygiene
Open Access
ISSN: 2476-2059
ISSN: 2476-2059
Department of Chemical and Food Engineering, Institute of Technology of Cambodia, Phnom Penh, Cambodia
Research Article
Quality Evaluation of Extruded Rice Snack
Author(s): Sokuntheary Theng*, Lika Oeurn and 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 w.. View More»